Aam Panna

Aam panna is a popular tangy summer cooler. Here is a simple recipe for how to make aam panna. Green mango panna or aam panna is a great remedy for heat stroke and dehydration. It is packed with vitamins too.

Serves : 10
Cooking time : 20 mins

Ingredients:

3 medium size green raw mangoes
1 cup Sugar
1 tblsp roasted cumin powder
Black salt to taste
Salt to taste
2 cup water
1 tblsp Mint leaves (pudina patta)
Ice crushed

How to make aam panna:

• Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 10 minutes.Then remove from fire
• Alternately you can pressure cook the mangoes with water till soft.
• Let them cool and then peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp along with water to a smooth paste.
• In a pan take the pulpy mixture, add sugar and let it cook on flame till the sugar dissolves completely. Stir continously lest you burn the mixture.
• Remove from fire and add roasted cumin powder, black salt and salt.
• Let this mixture cool down properly.
• To make the drink : take a tall glass pour 1 -2 tblsp of the mango mixture and pour in chilled water till 3/4 th. Now add finely chopped mint and crushed ice.
• Garnish with mint leaves and serve immediately.
• Note:
  1. You can increase or decrease the quantity of sugar as per your desire.
  2. You can use jaggery instead of sugar.
  3. This mixture can stay in refrigerator for upto a week.

  Aam Panna Aam panna is a popular tangy summer cooler. Here is a simple recipe for how to make aam panna. Green mango panna or aam panna is a great remedy for heat stroke and dehydration. It is packed with vitamins too. Serves : 10 Cooking time : 20 mins Ingredients: 3 medium size green raw mangoes 1 cup Sugar 1 tblsp roasted cumin powder Black salt to taste Salt to taste 2 cup water 1 tblsp Mint leaves (pudina patta) Ice crushed How to make aam panna: Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 10 minutes.Then remove from fire Alternately you can pressure cook the mangoes with water till soft. Let them cool and then peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp along with water to a smooth paste. In a pan take the pulpy mixture, add sugar and let it cook on flame till the sugar dissolves completely. Stir continously lest you burn the mixture. Remove from fire and add roasted cumin powder, black salt and salt. Let this mixture cool down properly. To make the drink : take a tall glass pour 1 -2 tblsp of the mango mixture and pour in chilled water till 3/4 th. Now add finely chopped mint and crushed ice. Garnish with mint leaves and serve immediately. Note: 1. You can increase or decrease the quantity of sugar as per your desire. 2. You can use jaggery instead of sugar. 3. This mixture can stay in refrigerator for upto a week.

Khus Ka Sharbat

Khus Ka Sharbat

Ingredients:

50 gm poppy (khus ki) sticks
2 kg sugar
1 kg water
1 tsp green colour
2 tsp poppy (khus ka) essence
1/2 tsp potassium meta bi sulphate

How to make khus ka sharbat :

• Soak khus ki sticks in water for 8-10 hours.
• Then strain it.
• Boil it with sugar in it.
• Boil it to one sugar syrup strand.
• Let it cool, and then add colour, essence and potassium meta bi sulphate.
• Khus Ka Sharbat Ingredients: 50 gm poppy (khus ki) sticks 2 kg sugar 1 kg water 1 tsp green colour 2 tsp poppy (khus ka) essence 1/2 tsp potassium meta bi sulphate How to make khus ka sharbat : Soak khus ki sticks in water for 8-10 hours. Then strain it. Boil it with sugar in it. Boil it to one sugar syrup strand. Let it cool, and then add colour, essence and potassium meta bi sulphate. Fill it in a bottle and enjoy with chilled water.

Gulab Sharbat

Ingredients:

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

How to make gulab sharbat:

• Crush the rose petals with mortar and pestle and place them in a large bowl.
• Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
• Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
• Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
• Remove from the hot water and filter it again.
• Cool it to room temperature.
• Combine all the ingredients in a pitcher and stir well.
• Ingredients: 11/2 cup freshly picked Rose Petals (Gulab Ke Patti) 3/4 cup boiling Water 1/4th tsp Cardamom Seeds 3/4th cup Sugar (Cheeni) 1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas) 2/3rd cup Pomegranate Juice 5 cup cold Water How to make gulab sharbat: Crush the rose petals with mortar and pestle and place them in a large bowl. Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight. Pour the rose-cardamom water through a muslin lined strainer set over a bowl. Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves. Remove from the hot water and filter it again. Cool it to room temperature. Combine all the ingredients in a pitcher and stir well. Serve in a glass half filled with crushed ice.