Aam Panna | Aam Pora Sorbot

Name: Aam Panna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Bengali
Ingredients: Kachi keri/Raw Green Mango -; Black Salt -; Sugar -; Mint leaves - chopped; Lime juice - of 2 lime; Yellow food color -; Water -; Cumin Seeds - dry roast them and coarsly ground them

Beverages
May 03, 2013
Moumita Ghosh
341 Likes

From April first to april end Green Mango or kachi keri used to available in the market. In this time Indian people use those keri to make "Achar" , "Sarbat", "Jelly" etc to preserve those product for further use when keri is not available in the market But we can enjoy the taste of the keri.

Today I'm going to share Aam Panna Or 'Aam Porar Sorbot', which is a very famous and refreshing drink for summer. My Grand mom used to make this drink during summer season. Aam Porar Sorbot In this recipe, I've given two different way to make the drink. You may follow any of them and in both the way, you wouldn't be disappointed. The first way I've adopted from my Grand mom's recipe. Aam Porar Shorbot is a great summer cooler from Bengal and with it's wonderful taste gives much needed coolness to your body. This drink is very close to Aam panna. In Aam Porar Sorbot, the raw mangoes are roasted on direct flame, that gives a great smoky aroma, while the mixture with sugar gives a sweet and tangy taste. This drink would be loved by everyone in the home and your guests will definitely thank you for the wonderful welcome beverage. Here is the recipes...

Details

Yields

6 serving(s)

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Time

Preperation
30 Minutes

Cooking
30 Minutes

Vegeterian

Services

Cooking Level
Easy

Meal Type
Tiffin

Cuisine
Bengali

Ingredients of Aam Panna

Kachi keri/Raw Green Mango - 2 Medium Size

Black Salt - 0.5 Teaspoon(s)

Sugar - 2 Cup(s)

Mint leaves - 0.5 Cup(s)

chopped

Lime juice

of 2 lime

Yellow food color - 4 Drops

Water - 4 Cup(s)

Cumin Seeds - 1 Tablespoon

dry roast them and coarsly ground them

Watch how to make this recipe

Directions to make Aam Panna in steps

Steps

Take the raw mangoes and burn them on gas flame. When the skin became darken turn off the heat and let the raw mangoes completely cool down.
When the mangoes are completely in room temperature peel the skin and squeeze the flesh. Now take the flesh, sugar, mint leaves, black salt in a small grinder and grind to make smooth pulp, adding 2-3 tablespoons of water.
Do not add more water to it. Now take the mango pulp in a large pitcher or bowl, add the 4 cups water, lemon juice and the ground cumin powder, mix them all together with a large spoon.
Now put the pitcher inside the refrigerator for 2 hours. After 2 hours take the pitcher, put 2-3 ice-cubes into each glass, pour the sorbot on the ice-cubes and serve.

Peel the mangoes and grate them. Boil the grated mango flesh with salt and water in a pan and boil till the flesh becomes soft. Now let it cool down and strain the cooked mango.
Now put the cooked mango in a blender and blend till the mango becomes liquid. Put the liquid mango in a pan and add the sugar and mix it and cook for another 10 minutes.
After 10 minutes add food color, lime juice and chopped mint and mix with the liquid mango.
Let the mixture cool down and strain it and pour in a bottle to use later.
When you wise to make green mango sarbot just add 1/4 glass of green mango drink mix with 3/4 glass of water and if required add some sugar to adjust the sweetness and add some ice cubes and serve.
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More Pictures to show the delicacy

Serving Tips

Serve Aam Porar Sorbot chilled with ice cubes & pudina leaves.

Notes

If you want, may add few drops of lemon juice.

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