Aam Panna is a popular drink in India during the summer months. Green mangoes are roasted and then the pulp is blended with some other spices to make a refreshing cool drink. Roasted mangoes have a cooling property. This drink gives a respite from the sweltering heat in the summer months. What is summer without a frozen treat? Keeping that in mind, Sonali has come up with the idea of making Aam Panna popsicles. Here’s the recipe, in the weekly column, exclusively in Different Truths.
During summer, the northern parts of India is very hot and dry, whereas in down south and eastern parts it is hot and humid. With excessive sweating, people are easily prone to dehydration. So, it is very important to be well hydrated during the day and nothing can beat a glass of chilled water or a homemade drink. Aam Panna is a popular drink in India during the summer months. Green mangoes are roasted and then the pulp is blended with some other spices to make a refreshing cool drink. Roasted mangoes have a cooling property. This drink gives a respite from the sweltering heat in the summer months.
What is summer without a frozen treat? Keeping that in mind, I came up with the idea of making Aam Panna popsicles. The popsicles have a sweet and tangy taste with a refreshing flavor. The roasted cumin powder compliments the flavor of the roasted mango. You may add a few sprigs of mint leaves too. Roasting the mango brings out the best flavor but if it is not convenient then you may pressure cook the mango.
A must try recipe during the summer and I am sure you will love it as much as we did.
Aam Paana Popsicles
Preparation Time: 10mins Cooking Time: 10-12 mins
Other Time: 6-8 hours Makes 8 Popsicles
¼ cup sugar
¼ teaspoon black salt
½ teaspoon roasted cumin powder
2 tablespoons freshly squeezed lime juice
1 set of popsicle mould
Wash the mango and put directly on an open fire on a gas stove. Cook until the mango is charred from all sides. Carefully place the mango with a help of a tong in a bowl and cover. Set it aside until cool enough to handle. Alternatively, you may pressure cook the mango till 3-4 whistles.
When the mango is cool enough to handle, squeeze the pulp from the mango and discard the peel and the seed.
In a blender add the mango pulp, sugar, salt, black salt and roasted cumin powder and blend well. Add 1 ½ cups of water and give a final whiz. Taste and adjust accordingly.
Pour the mixture into the mould and insert popsicle sticks on each. Cover with an aluminum foil.
Transfer to the freezer to chill for 6-8 hours or overnight.
When ready to serve, submerge the mold in a bowl filled with hot water. That way it will be easy to unmold the popsicles.
Enjoy on a summer afternoon or after dinner as a frozen dessert.
If you do not have a mould handy, you may use small paper cups to set the popsicles.
Photos by the Author
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