Traditional Aam Panna: How To Make The Perfect Drink And Its Cocktail Version
Traditional aam panna is a popularly known drink made from raw mangoes during summer in India. It is very sour, and the drink is balanced with sorted spices like cumin and chat masala with some rock salt and sugar. Raw mangoes are earthy and pickled in taste when they are unripe, and when mulched in a drink, they give a light green colour.
There are many ways that an aam panna drink can be made. One traditional way to make it is to roast the raw mangoes and then add them to the drink for a more earthy and smoky flavour. Learn how to make various drink versions, including a cocktail, when making traditional aam panna at home.
Tips To Make Aam Panna Variations At Home
Blend 100g boiled raw mango pulp with 30ml jaggery syrup, 2.5g black salt, 2.5g roasted cumin powder, and 250ml water, then strain, chill, and serve over ice. Now that you know the basic recipe, here are a few ways to customise it.
1. Modify The Tanginess And Sweetness
Aam Panna is renowned for having the ideal ratio of salty, sour, and sweet flavours. Raw mango's acidity serves as the foundation, although sweeteners like sugar or jaggery can be used to change the flavour overall. A little more raw mango pulp or a squeeze of lemon adds tanginess, while more jaggery or honey softens the acidity of a mildly sour beverage. Roasted cumin and black salt are essential for balancing the flavour and giving the beverage savoury notes. While some people want a robust, tangier character, others prefer a more noticeable sweetness.
2. Make Use Of Various Seasonal Fruits
Aam panna's standard foundation is raw mango, but different fruits can produce interesting variants while preserving the drink's distinctive tangy-sweet balance. A crisp, acidic substitute with raw mangoes and green apples makes the beverage mild and adds to sweetness. For a tropical twist, use unripe pineapple with raw mangoes since it adds a mild sweetness and bitterness. Try using tamarind pulp with raw mangoes, giving the beverage a rich, fermented sourness. Because different fruits have different levels of sourness and sweetness, it's crucial to taste the combination before adding sweets or spices when using different fruits to make an ideal drink.
3. Try Different Spices And Herbs
The blend of spices and herbs that gives aam panna its distinctive flavour can be changed to produce several varieties. While traditional components like black salt and roasted cumin give earthy notes, the drink is enhanced by the addition of fresh herbs like mint. Coriander leaves offer a subtle citrussy aroma, and basil adds an earthy, somewhat spicy undertone. A tiny bit of saffron, which not only gives colour but also a flowery scent, is used in some variants as well.
4. Try Still Or Sparkling Water Versions
Depending on the water utilised, aam panna's texture might vary in the making. In order to maintain the drink's richness and smoothness, refrigerated still water is typically added to the mango mixture. However, a bubbly variant that seems lighter and more effervescent is produced when soda water is used in place of still water. Some people prefer a thicker consistency, making the beverage more concentrated and nearly nectar-like by lowering the water content.
5. Turn It Into A cocktail
With a little alcohol, aam panna can be readily turned into a cocktail while maintaining its qualities. Blend 15 ml of rum with 10 ml of aam panna alongside the same ingredients as before and then pour it over ice in a tall glass for a light and well-balanced alternative. By adding 30 ml of soda water on top, the drink stays crisp and doesn't get too heavy, allowing the rum's earthy and smoky aromas to meld seamlessly with the tang of the mango.
You can also try various mixology methods to substitute the flavour of the drink for more suitable preferences. Mulching, blending, shaking, and stirring can be experimented with to bring out more texture and taste.
Drink Responsibly. This communication is for audiences above the age of 25.
