Aam Pora Shorbot or Bengali style Aam panna recipe is a tangy, sweet and a refreshing summer drink. Aam pora shorbot is made with roasted raw mangoes with a hint of bhaja moshla (spice mix) and black salt which adds a lovely flavour and also helps in digestion.
I am back after a long month’s break. Back to my comfort zone of creating and sharing dishes that are so close to my heart. Summer screams mangoes be it sweet ripe juicy mangoes or raw tart green mangoes. We absolutely love them all. We enjoy it as it is or as juice/smoothies, in desserts even in chaats. they are always a hit.
Today, I am sharing one of my favourite summer coolers Bengali style aam panna or aam pora shorbot. PERFECT summer thirst quencher. Wanted to share it with you guys as soon as possible before raw mangoes / kacchi kairi goes out of season.
I can’t believe I don’t have even a single drink recipe on the blog. So cheers to the first of the lot I am planning to share.
Aam pora shorbot
Aam stands for mango, pora stands for roasted and shorbot stands for drink. So for this aam panna raw mangoes/ kacha aam is roasted over the stove until the skin is charred and the pulp is soft. Then skin the charred and the seed is discarded before making the concentrate.
Aam pora shorbot concentrate recipe
I like to make the aam panna concentrate and use it as and when needed.
After roasting and skinning and deseeding the kacha aam, smokey soft pulp along with mint leaves is mixed with black salt and sugar and bhaja moshla (roasted cumin seeds powder) are added in a mixer grinder with some water and ground into thick smooth paste. Bengali aam panna concentrate is ready. You can store it in an air tight container and use it when ever needed in next 7 days.
So what makes this Bengali aam pora shorbot recipe different from others?
Bengali bhaja moshla and black salt makes all the difference. It adds a lovely flavour to the panna.
What is bhaja moshla?
Bhaja moshla is basically cumin seeds and dried red chilli roasted together until fragrant and then ground together to a fine powder.
You can make a small batch by roasting 2 tbsp of cumin seeds and 2 dried red chillis and grinding them. store them in a small air tight container and use them in raita or as pleased.
Here are few mango recipes that you can try.
Aam Pora Shorbot | Aam Panna recipe
Aam Pora Shorbot | Aam Panna recipe
- 450-500 grams Raw mango washed
- 8-10 mint leaves
- 1 Green chilli (optional)
- 1/2 cup Sugar/ Brown sugar (or as per taste)
- 1 tsp Black salt
- 3/4 tsp Bhaja masala or roasted cumin seeds powder
- 1/2 cup Water
- 3 cups Water
- ice cubes
- Place the raw mangoes on a stove top on low to medium heat and roast them until the the sides are charred and the pulp is soft. Remove from heat and let it cool.Alternatively you can wrap the mangoes up in a foil and roast them in the oven.
- Roast the green chilli if using until it is charred.
- When the mangoes are cool to touch, skin the mangoes and discard the seed.
- In a mixer grinder add the mango pulp, green chilli, mint leaves, sugar, salt, bhaja masala (roasted cumin seeds) and 1/2 cup of water. Ground it into a fine thick smooth paste. The aam pora concentrate is ready. (You can pour it in a container and store it for a week and use later.)
- To make the sharbat, add the concentrate in a large jug and pour 2 1/2-3 cups of water and ice. mix well and enjoy on a hot summer day.
I hope you enjoy this Aam pora shorbot / Aam panna as much as we do!
If you have tried this recipe, please don’t forget to tag me. I would love to see your wonderful creations. @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
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