Amba Pana

As the mercury rises, the divine amba pana (better known as aam panna) offers the much – needed respite from the scorching heat. This natural coolant is the ideal offering in the month of Chaitra in Odisha signalling the entry of the season’s first raw mangoes.

 

This refreshing preparation is offered to Bhagawan Jagannath as well as one’s Kula Devatha on Dol Purnima and on Maha Visuba Sankranti (Odia New Year). This traditional drink holds immense religious and spiritual importance for the devout.

 

Amba Pana is made from raw mangoes, pudina, sugar, salt, roasted cumin powder and black pepper. Some like to add mashed bananas, milk, curd and chhena as well for more flavour.

 

Raw mangoes are first pressure cooked with water. The skin is peeled and the pulp is carefully scooped out. It is blended to a fine puree. One can also lightly roast the mangoes before cooking them for a smoky flavour.

 

Sugar, a few mint leaves (even ginger) and a little water are added and blended with the puree. Roasted cumin powder, black pepper powder, cardamom powder and salt are added to this pulpy blend and mixed well.

 

Another way to do this is to boil the puree in some sugar water and then add the kala namak, black pepper, roasted cumin powder, cardamom powder, ginger, mint leaves and lemon juice. The concentrate must be stored in a glass bottle in the refrigerator.

 

A small quantity of the amba pana concentrate is mixed with water and served with a few mint leaves.

 

This delightful summer drink has the perfect mix of sweet and tangy and has many health benefits.

 

Written by Lakshmi Subramanian