Is the summer sun turning your days into a shimmering mirage? Do you crave a taste that captures the season’s vibrant energy? Look no further than Aam Panna, a tangy, sunshine- زرد (zard, yellow) elixir made from raw mangoes! This age-old Indian beverage is more than just a thirst quencher; it’s a treasure chest of health benefits, keeping you cool and hydrated all summer long. But what if we told you there’s a way to bottle the magic of Aam Panna and enjoy its refreshing goodness year-round? Buckle up, because we’re about to unveil the secrets to stockpiling sunshine in a glass – enough Aam Panna to keep you cool and invigorated throughout the year!
Aam Panna: A Taste of Summer Sunshine
Aam Panna, literally translating to “raw mango drink” in Hindi, is a vibrant yellow beverage with a history as rich as its colour. Made with raw mangoes, mint leaves, cumin, and a touch of jaggery or sugar, Aam Panna offers a delightful explosion of sweet, tangy, and earthy flavours. It’s a welcome respite from the scorching summer heat, leaving you feeling cool, refreshed, and invigorated.
The Secret to Stockpiling Sunshine: Preserving Aam Panna
Traditionally enjoyed throughout the summer months, Aam Panna’s refreshing properties make it a drink you might crave year-round. But fret not, sunshine enthusiasts! With a little preparation, you can stockpile Aam Panna and enjoy its goodness all year long. Here’s the key: preservation.
Pasteurization: This modern approach involves heating the Aam Panna to a specific temperature to eliminate harmful bacteria. Once pasteurized, the Aam Panna can be bottled and stored in the refrigerator for several months.
Unveiling the Recipe: Your Key to Stockpiling Sunshine
Now that you know the secret to stockpiling sunshine, let’s get down to the fun part: making Aam Panna! Here’s a simple recipe that yields a delicious concentrate, perfect for sun-drying or pasteurization.
Ingredients
500 gms raw mangoes (washed and roughly chopped)
1 cup fresh mint leaves
1/2 cup water
1/2 cup jaggery (or sugar to taste)
1 tsp cumin seeds (roasted and ground)
Salt to taste
Instructions:
In a large pot, combine the raw mangoes, mint leaves, and water. Bring to a boil, then reduce heat and simmer until the mangoes soften completely.
Allow the mixture to cool slightly, then blend it into a smooth puree.
Strain the puree using a fine-mesh sieve to remove any pulp or fibers.
Return the strained puree to the pot and add the jaggery (or sugar), cumin seeds, and salt.
Over low heat, simmer the mixture for about 45 minutes to 1 hour, stirring frequently, until it thickens considerably. The consistency should be like thick syrup.
Sun-drying method:
Spread the concentrate evenly and place it in direct sunlight for several days,stirring occasionally, until it dries completely into a thick paste.
Store the dried Aam Panna paste in airtight containers in a cool, dry place.
Pasteurization method:
Once the Aam Panna concentrate has thickened, allow it to cool slightly.
Fill sterilized bottles with the concentrate, leaving about 1 inch of headspace at the top.
Place the bottles in a large pot filled with water and heat it to simmer (around 180°F). Maintain the simmer for 15 minutes.
Carefully remove the bottles from the water bath and allow them to cool completely. Store the pasteurized Aam Panna.
