Fermented aam panna is a traditional summer cooler with a healthy twist. This particular drink is a must-try and one of my favourites on a hot day. Being from Kerala, my house tends to overflow with mangoes during the peak seasons. I wanted to experiment with the kind of flavour that I could get from mango while keeping it healthy. Packed with gut-friendly probiotics, this drink has a beautifully tangy, salty, slightly fizzy taste. When you want something refreshing and also nourishing, this should definitely be your go-to.
How to prepare fermented aam panna in 3 steps?
- Wash, dry and roughly chop mangoes.
- Toss all the ingredients in a clean, dry bottle. Add water and let it ferment for 3-4 days.
- Strain and store in the fridge in clean, dry, sealed bottles upto a week.
For other refreshing drinks, check out the pulpy grape juice and mango mojito recipes!
Fermented Aam Panna – Summer Cooler
Ingredients
Instructions
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Prep the mangoes - Wash and dry the raw mangoes thoroughly. Slice and roughly chop them, discarding the seed. (Ensure the chopped mangoes weigh 400 gms)
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Transfer the chopped mangoes into a clean, dry, glass bottle. Add jaggery, salts, fennel powder, ginger powder, cumin powder, asafoetida, and mint leaves. Toss well.
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Pour in 1/2 litres of boiled and cooled or filtered water. Shake well, then seal the bottle tightly. Cover with a cloth and keep it in a dark place away from sunlight for 3-4 days.
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Once you see tiny bullets and a slight fizz, your aam panna is fermented.
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Strain the liquid into clean, dry bottles. Seal and refrigerate for at least a day before serving. Shake gently and serve chilled. Refrigerate for upto 1 week.
Note
Taste before refrigerating. Adjust salt or jaggery if needed.
Do not over ferment beyond 4 days in warm climate.
Always use a clean dry bottle to avoid spillage.
