To get relief from the scorching heat, Aam(Mango) panna is considered the best. If you don't like making Mango panna, over and over again then try making this recipe of concentrated Mango panna.
Wash the mangoes and cut the pulp out in small chunks.
Take one big vessel and place mango chunks, chopped ginger, cardamom, black pepper and 1/2 cup water into it. Cover and place it over flame for heating.
After it simmers once, cook it for 4 to 5 more minutes on medium flame. Check the mangoes, pulp has turned soft now. Turn off the flame now. Take out the cooked pulp in a bowl.
Take sugar and 1 cup water in a vessel to make sugar syrup. Cook on low flame until sugar melts.
Place mint leaves, tulsi leaves, mango pulp, cumin seeds, plain salt, black salt in the mixture jar and ground to make a paste. Now add this paste in sugar syrup and allow it to cook. Check the sugar syrup now. If it has turned gooey in texture then panna is ready. Turn off the flame.
Allow the mango panna to cool. Strain the panna, when it cools. Ground the thick masala granules again in the mixture grinder left over the sieve. Add that again in the panna.
Mango panna is ready, store it in a bottle and use whenever you want. Whenever you wish to have it, take 2 to 3 tbsp mango panna in a glass, add water and some ice to it and the mango panna is ready to be served. Mango panna can be stored in refrigerator for 2 to 3 months.
If you want to store it outside in a room then mix 1 tsp sodium benzoate into it and stir really well. After this, it can be stored for up to 5 to 6 months.
