How do you make aam panna without sugar?

Cook the raw mangoes, then sweeten the pulp with Anveshan jaggery powder and a little honey instead of refined sugar. You get the same tangy-sweet balance plus the natural minerals of jaggery.

How long does it take to make aam panna?

About 30 minutes in total, with 15 minutes of prep and 15 minutes to cook and cool the mango pulp. The recipe makes 4 glasses.

Is aam panna good for summer?

Yes, aam panna is a traditional heat-beater. The raw mango, black salt and roasted cumin help cool the body, while Anveshan jaggery replaces lost minerals naturally.

Can I use honey instead of jaggery in aam panna?

You can lean more on Anveshan wild forest honey if you prefer, but a mix of jaggery powder and honey gives the most authentic deep, caramel-tart flavour.

Aam Panna

Name: Aam Panna
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Wild Forest Honey; 2 pieces Raw green mangoes; 5 tbsp Jaggery Powder; 1 tsp Roasted cumin powder; 0.5 tsp Black salt (kala namak); 12 leaves Mint leaves; 4 cups Chilled water; 1 cup Ice cubes

Aam panna is a classic Indian raw mango cooler made by roasting or boiling green mangoes, then blending the tangy pulp with roasted cumin, black salt, mint and chilled water. This version skips refined sugar in favour of mineral-rich Anveshan jaggery powder and a spoon of raw honey, so it stays refreshingly tart-sweet while replenishing minerals lost in the summer heat. It comes together in about 30 minutes and serves 4.

Time breakdown

Prep Time15 min

Cook Time15 min

Total Time30 min

Ingredients

Raw green mangoes
Roasted cumin powder
Black salt (kala namak)
Mint leaves
Chilled water
Ice cubes

How to Make Aam Panna

1
Boil or roast the raw mangoes until soft, then cool and scoop out the pulp.
2
Blend the mango pulp with Anveshan jaggery powder, mint leaves, roasted cumin and black salt into a smooth concentrate.
3
Strain the concentrate for a silky texture if desired.

Tips for the Best Aam Panna

✓Roast or steam the raw mangoes whole for a smokier, sweeter pulp that needs less added sweetener.
✓Stir in Anveshan jaggery powder while the pulp is still warm so it dissolves evenly with no grittiness.

Frequently Asked Questions

More about Anveshan Jaggery Powder

Duration: Best to use it before 12 months from the date of packaging.

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