Summer Cooler Aam Panna Recipes: Health Benefits, Variations
- SABA
- 6 days ago
- 4 min read
Updated: 3 days ago
1. Classic Spiced Aam Panna
Ingredients
- 2 medium raw mangoes
- 2 tbsp jaggery or sugar (taste preference)
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- A fistful of fresh mint leaves
- 2 cups cold water
Instructions:
1. Pressure cook or boil the mangoes in a saucepan until tender (2–3 whistles or 15–20 minutes).
2. Allow them to cool, then peel and squeeze out the pulp.
3. Blend the pulp with jaggery, cumin, black salt, and mint leaves to a smooth consistency.
4. Mix well with cold water.
5. Serve over ice, garnished with mint.
2. Mint & Tulsi Aam Panna (Ayurvedic Boost)
Ingredients:
- 2 raw mangoes (boiled)
- 10 fresh tulsi leaves
- A handful of mint leaves
- 1/2 tsp rock salt
- 1/2 tsp crushed fennel seeds
- 2 tbsp jaggery
- 2 cups water
Instructions:
1. Boil and peel mangoes; scoop out the pulp.
2. Blend pulp with Tulsi, mint, fennel, salt, and jaggery.
3. Add water to adjust consistency.
4. Chill and serve with a tulsi or mint leaf on top.
3. Aam Panna with Coconut Water
Ingredients:
- 2 medium raw mangoes
- 1.5 cups tender coconut water
- Juice of 1/2 lemon
- 5–6 mint leaves
- A pinch of salt
- Optional: 1 tsp jaggery (if mango is too sour)
Instructions:
1. Boil mangoes, cool them, and scoop out the pulp.
2. Mix with lemon juice, mint, salt, and jaggery.
3. Add coconut water and mix well.
4. Chill and serve with coconut pieces or garnish with mint.
4. Aam Panna with Ginger & Cardamom
Ingredients:
- 2 raw mangoes (boiled)
- 1/2-inch ginger (grated)
- 1/4 tsp green cardamom powder
- 1–2 tbsp honey or jaggery
- 2 cups cold water
Instructions:
1. Prepare mango pulp from boiled mangoes.
2. Blend pulp with grated ginger, cardamom, and sweetener.
3. Add cold water and mix.
4. Chill and serve in tall glasses.
5. Spicy Masala Aam Panna (Street-Style)
Ingredients:
- 2 raw mangoes (boiled)
- 1/4 tsp red chili powder
- 1/2 tsp roasted cumin powder
- 1/2 tsp black salt
- 2 tbsp sugar or jaggery
- 2 cups chilled water
- Crushed ice
Instructions:
1. Boil and then extract the mango pulp.
2. Mix with sugar/jaggery, chili, cumin, and black salt.
3. Add chilled water and blend.
4. Serve in a chili-salt rimmed glass (optional).
Who Can Have Aam Panna?
- Individuals prone to heat strokes
- Individuals with digestive issues
- Individuals requiring electrolyte balance if hot
Who Should Not Have It?
- Diabetics (if sugar/jaggery is not avoided or substituted)
- Individuals with kidney ailments (due to salt content)
- Infants and kids
Here are 7 refreshing and famous regional detox drink recipes from various parts of India, perfect for beating the summer heat while supporting your health:
1. Jaljeera (North India)
Ingredients:
- 1 tsp roasted cumin powder
- 1/2 tsp black salt
- 1 tsp dry mango powder (amchur)
- 1 tsp tamarind pulp
- A bunch of mint leaves
- 2 cups cold water
- Lemon juice as needed
Instructions:
1. Combine mint leaves, tamarind pulp, and some water in a paste.
2. Mix with roasted cumin, black salt, amchur, and lemon juice in a pitcher.
3. Add cold water and stir.
4. Strain and serve over ice.
Summer Benefit:
A cool, tangy drink that stimulates digestion, brings down the body temperature, and aids in defeating the summer heat.
2. Nannari Sherbet (South India – Tamil Nadu/Kerala)
Ingredients:
- 2 tbsp Nannari syrup (from Indian sarsaparilla roots)
- Juice of 1/2 a lemon
- 1 glass of cold water
- Crushed ice (optional)
Instructions:
1. In a glass, mix nannari syrup and lemon juice.
2. Mix in cold water and stir thoroughly.
3. Serve cold or at room temperature.
Summer Benefit:
Acts as a natural body coolant, maintains body heat balance, reduces acidity, and keeps you fresh and hydrated.
3. Aam Pora Shorbot (West Bengal)
Ingredients:
- 2 raw mangoes
- 2 tbsp sugar or jaggery
- A pinch of black salt
- 1/2 tsp roasted cumin powder
- Fresh mint leaves
- 2 cups cold water
Instructions:
1. Roast mangoes until the skin turns black and soft.
2. Scoop pulp and mix with sugar, mint, cumin, and salt.
3. Mix with cold water, stir, and serve.
Summer Benefit:
Electrolyte-rich, prevents heatstroke, and rehydrates the body effectively.
4. Kokum Sharbat (Goa/Maharashtra)
Ingredients:
- 4–5 dried kokum petals
- 2 tbsp sugar or jaggery
- 1/2 tsp cumin powder
- A pinch of black salt
- 1.5 cups cold water
Instructions:
1. Soak kokum petals in water for 30 minutes.
2. Mix with sugar and spices.
3. Drain and mix with cold water.
4. Serve cold.
Summer Benefit:
A very effective liver cooler, it guards against sun exhaustion, indigestion, and keeps you energized.
5. Barley Water (Andhra/Karnataka)
Ingredients:
- 2 tbsp pearl barley
- 3 cups water
- Juice of 1 lemon
- Honey to taste
Instructions:
1. Boil barley for 20 minutes till soft.
2. Strain and cool the liquid.
3. Add lemon juice and honey.
4. Chill and serve.
Summer Benefit:
Natural diuretic that purifies out toxins, hydrates, and feeds the kidneys.
6. Bel Sharbat (North & Central India)
Ingredients:
- 1 ripe wood apple (bael)
- 2 cups cold water
- Jaggery according to taste
- Black salt (optional)
Instructions:
1. Break open the fruit and remove pulp.
2. Soak for 15 minutes in water and mash well.
3. Strain and mix jaggery and salt.
4. Refrigerate and serve.
Summer Benefit:
Strengthens digestion, cures the mucous lining of the gut, prevents constipation, and cools the body.
7. Falsa Sharbat (Punjab/UP)
Ingredients:
- 1 cup falsa (black currants)
- 2 tbsp sugar
- 2 cups chilled water
- A pinch of black salt
Instructions:
1. Soak the falsa for 30 minutes, mash, and strain the juice.
2. Mix with sugar, black salt, and chilled water.
3. Serve with ice.
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