01 02 03 Gheza-e-shiriin: PANNA 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33



This was the my first recipe I had posted on  cooking website
This is a very refreshing drink made especially during the summer time in India when mangoes are in season. It is served when anyone comes in from the hot sun. The touch of black salt and cumin powder gives a unique taste to this appetizer. Don't be surprised if you are hungry after having this drink.

4 large raw green mangoes
2 cups water
1 1/2 cups sugar
1 tbsp. cumin powder
1 tbsp. black salt
1. Wash the mangoes.

2. Pressure cook mangoes with the 1 1/2 cups water for four whistles.


Take a deep saucepan, add mangoes and water. Cover and cook until mangoes are tender. When the skin becomes pale green the mangoes are ready. Cool.

3. When cool, peel the skin, remove seeds and squeeze out all the pulp.

4. Put the pulp in a blender along with water. Add sugar, cumin powder and black salt. Blend mixture until everything is pureed well.

5. Store panna in an airtight bottle. Can be stored in the refrigerator for up to 15 days.

6. To Serve:
Add 1/3 panna to 1/2 glass of chilled water. Add crushed ice and serve.

Makes 8 to 10 servings.

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