Print Recipe
3.5 from 2 votes

Aam Panna /Kairi Panna, (Mango and Mint Squash)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10
Calories: 364kcal

Ingredients

  • 2 cup Raw Mango / Kachcha Aam Pulp
  • 1 cup Fresh Mint / Hara Pudina Fresh
  • 3.5 cup Sugar / Chini
  • 1.5 tsp Cumin Seeds / Sabut Jeera roasted
  • 1.5 tsp Black Salt / Kala Namak
  • 1/2 tsp Citric Acid/nimbu phool/taatri
  • 2 drops Food Colour Green
  • 2 tsp Whole Milk / Doodh

Instructions

  • To make mango pulp- Pressure cook whole raw mangoes(approx 3 medium) with 1.5 glass of water for 3 whistles.when cool down, peel and scoop out the pulp with the help of spoon.
  • Take the mango pulp ,mint leaves and roasted cumin seeds in the mixer jar and grind to make a paste.
  • Take sugar in a pan ,add 1.5 cup water and boil on medium heat.keep stirring.
  • When it start boiling add 2 t.s milk( to remove the scum from the syrup)
  • When scum starts floating on the top ,remove with a spoon to clear the syrup.(you can add 4 cups of sugar if you want it be be on sweeter side)
  • Make a syrup of 1 thread consistency.add citric acid and mix.
  • Now add salt and mango mint mixture and give it a boil.
  • Keep aside and let it cool down completely.
  • Mix in the food color and store in a glass bottle.
  • Keep refrigerated.or else add preservative(sodium benzoate-2 gms)

Notes

Serving suggestions-
1-Take 4 tbls squash in a glass ,add ice ,chilled water OR aerated drink OR club soda ,mix and serve. 2-Can add few drops of lemon juice before serving (optional)
3-Can use as a instant sweet and sour dip or chutney to serve with any snackĀ  :)

Nutrition

Calories: 364kcal | Carbohydrates: 95g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 318mg | Potassium: 222mg | Fiber: 3g | Sugar: 90g | Vitamin A: 30% | Vitamin C: 37% | Calcium: 9% | Iron: 11%