Aam Ka Pana
Cooked raw mango pulp simmered with jaggery and a pinch of black salt into a tangy-sweet summer cooler, strained smooth and served chilled.
Ingredients
- Black Salt — 0.5 tsp (whole)
- Water — 2 cup (whole)
- Raw Mango — 130 g (chopped)
- salt (optional) (whole)
- Jaggery — 45 g (whole)
Method
- Wash the Raw Mango, then boil it whole in the Water for 10-12 minutes until the pulp turns soft.
- Cool slightly, peel, and scoop out the pulp, discarding the skin and stone.
- Mash the pulp smooth in the same cooking Water, or blend the two together.
- Stir the Jaggery into the warm mango Water and keep stirring 2-3 minutes until it dissolves completely.
- Strain through a fine sieve to remove any mango fibre and jaggery grit.
- Whisk in the Black Salt and a pinch of salt so the sweet-tangy-salty balance is even.
- Cool to room temperature, then chill for at least an hour.
- Serve cold in tall glasses.
Common questions
- Aam Ka Pana ko English mein kya kehte hain?
- UP आम का पना ko English mein Aam Ka Pana likhte hain.
- Ek plate Aam Ka Pana mein kitni calories hoti hain?
- 125 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.