Simple Way to Make Any-night-of-the-week AAM PANNA |LOCKDOWN SPECIAL|PRESERVABLE RECIPIE!

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, aam panna |lockdown special|preservable recipie!. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

AAM PANNA

To begin with this particular recipe, we have to prepare a few ingredients. You can have aam panna |lockdown special|preservable recipie! using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make AAM PANNA |LOCKDOWN SPECIAL|PRESERVABLE RECIPIE!:

1. Take Raw mango
2. Take sugar
3. Take mint leaves
4. Take chopped ginger
5. Take Roasted cumin seeds
6. Prepare Black salt
7. Prepare water
8. Make ready black pepper

It is also known to be an immediate remedy for heat stroke. Pour the pulp, add water and give it a nice stir it well. Aam Panna is a popular Indian summer drink prepared with raw mango pulp, sugar, spices, and mint leaves. Aam Panna is a vegan, gluten-free unripe (green) mango drink or sherbet.

Instructions to make AAM PANNA |LOCKDOWN SPECIAL|PRESERVABLE RECIPIE!:

1. Add raw slices of mango and add water, cook for 5 mins.
2. Now take another pan and add 1 glass of water to it and 2 cups sugar and let it dissolve and boil for 2-5 mins let it turn sticky.
3. Now take some mint leaves, ginger, roasted cumin seeds, black pepper and the made mango pulp and grind them to make a paste.
4. Take the paste out and mix it with the sugar syrup and mix them, then add some black salt and salt now mix and boil for 5-7 mins
5. Now your Aam panna is ready to be served with chilled water. Enjoy

Aam Panna is a popular Indian summer drink prepared with raw mango pulp, sugar, spices, and mint leaves. Aam Panna is a vegan, gluten-free unripe (green) mango drink or sherbet. It is commonly prepared during the summer season when green mangoes are in abundance in the Indian subcontinent. Green, unripe mangoes, with their tart flavor and rich pectins, are used to add tang to all sorts of dishes, from dals to desserts. Here, they are boiled until tender and blended with sweet jaggery, pungent black salt, asafoetida, and other spices in a thirst-quenching north Indian drink.

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