Aam Panna

Name: Aam Panna
Total time: 1800 s
Yield: 10-serving
Cuisine: Indian
Ingredients: ½ kg Mangoes Raw; ¼ kg Jaggery; Salt water Black acc . To; Water

Hina @cook_7819127

Mumbai

This juice is very effective in this hot summer, where jaggery helps in treatments of flu, cough and cold, water retention etc., and raw mangoes which are high in Vitamin C, which is an essential vitamin required in body especially during summer, helps in digestion and strengthening immune system. This juice is very effective in this hot summer, where jaggery helps in treatments of flu, cough and cold, water retention etc., and raw mangoes which are high in Vitamin C, which is an essential vitamin required in body especially during summer, helps in digestion and strengthening immune system.

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Ingredients

30 mins

10-serving

½ kgMangoes Raw
¼ kgJaggery
Salt water Black acc . To
Water

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Steps

30 mins

1

Soak jaggery in little water, for an hour, for the purpose of it getting soft, and easy to melt and grind.
2

Peel off the raw mangoes and slightly make slits into them with a knife.
3

Boil water. When the water is boiling, put the raw mangoes in it, and let them boil for 3-5 minutes.
4

Strain the raw mangoes. When they are cooled off, remove the seed and put the soft part of the raw mangoes in a mixer.
5

Mash the jiggery in the soaked water so that it becomes like juice and liquid. Strain and put this jiggery juice little by little in the mixer while grinding the raw mangoes. Add in black salt too.
6

After the mixture is all ready, strain it once again in a tight lid bottle. You can keep the concentrated juice in a bottle, and mix with cold water and serve whenever required, or mix it with water all at once and keep the diluted juice for ready-to-serve purpose.