Aam Panna with Jaggery Recipe (No-Sugar)

Name: Aam Panna with Jaggery Recipe (No-Sugar)
Prep time: 10 min
Cook time: 5 min
Total time: 7 min
Yield: 6
Cuisine: Indian
Ingredients: 2 Medium Raw Mangoes (green and firm); 2 Small Chunks Jaggery (any form that you like, just adjust to taste); 1 Tbsp Cumin Seeds; 1.5 Tbsp Fennel Seeds; 1 Tbsp Ginger Powder (can use raw, frozen or ginger paste); 1 Tsp Pink Himalayan Salt (kala namak); 1/2 Tbsp Regular Salt; 1/4 Tsp Red Chili Powder (you can skip if need be, or use a dash of cayenne); 2 Pinches Black Pepper Powder; 8-10 Fresh Mint leaves (please don't use the dry ones, although you can use frozen ones); 3 Cups Water (for boiling); 1 Cup Chilled water (for serving); 2 Cups ice cubes (for serving)

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Aam Panna with Jaggery Recipe (No-Sugar): most popular sweet-salty-tangy Indian drink using raw mango, cooling spices, mint leaves and jaggery. Perfect to stay hydrated, boost digestion, and beat the heat naturally. Diabetic friendly, Anti-Inflammatory and no-sugar alternatives.

What is Aam Panna with Jaggery?

Whether you’re in India or part of the global Indian diaspora, the sight of juicy, golden mangoes—or even tart green ones—is enough to make everything else fade away. Mangoes are truly the crown jewel of Indian summers.

India is home to an incredible variety of mangoes, from iconic regional favorites like Dussehri, Langda, Alphonso, Ratnagiri, Kesari, and Chausa, to newer hybrid varieties that continue to win hearts across generations and continents.

When it comes to culinary delights, ripe yellow mangoes inspire an array of indulgent treats—think mango ice cream, mango pudding, mango sago, mango ladoos, mango iced tea, mango lemonade, and even mango margaritas!

On the other hand, raw green mangoes (known as ‘kacha aam’ or ‘kairi’ in Hindi) give rise to a whole different range of tangy and savory creations, including pickles (both sweet and salty), spicy salads, fingerlicking chutneys and the beloved summer cooler—Aam Panna.

Aam Panna, literally meaning “mango drink,” is a refreshing and restorative beverage made using raw green mangoes, sugar (or jaggery), a special blend of cooling spices, and fresh mint.

It’s a classic summertime drink in Northern India, especially favored when you’re out and about in the sweltering heat. Traditionally, the unique spice blend not only enhances the flavor but also helps regulate body temperature and aids digestion.

Today, I’m sharing a healthier twist on this timeless drink—my “Aam Panna with Jaggery” recipe. It’s a refined sugar-free version that retains all the nostalgic flavors while being more nourishing. Perfect for those looking to reduce their sugar intake without compromising on taste, and yes, you can definitely enjoy that extra glass guilt-free!

Why jaggery? because jaggery is a natural sweetener that doesn’t spike your blood sugar levels like refined sugar does and it also helps increase our immunity (Anti-Inflammatory too). That makes this drink suitable for diabetics and anyone trying to maintain a low-sugar lifestyle.

This traditional Indian cooler is not just delicious—it’s a natural way to stay hydrated, energized, and refreshed all summer long.

Amm Panna with Jaggery Ingredients

You only need a few basic ingredients – most of them are probably already in your kitchen like:

Raw Mangoes (green and firm)
Jaggery (any form that you like, just adjust to taste)
Cumin Seeds
Fennel Seeds
Ginger Powder (you can use raw, frozen or ginger paste too)
Pink Himalayan Salt (also popular in India as kala namak / Black Salt)
Regular Salt
Red Chili Powder (you can skip if need be, or use a dash of cayenne)
Black Pepper Powder
Fresh Mint leaves (please don’t use the dry ones, although you can use frozen ones)
Water (for boiling)
3 cups chilled water or ice cubes (for serving)

You can skip the chili powders altogether if need be, and the mix of salt (use only one as per choice) and also use a squeeze of lemon juice if the raw mango is not tangy enough.

How to Make No Sugar Aam Panna (with Jaggery):

Step 1: Peel the Mangoes

We start by peeling the mangoes and removing the large pit (gutli) in the middle.
Then slice the mango and chop it into big chunks.

Step 2: Boil the Mangoes & Spice Mix

Pressure Cooker or Instant Pot Version:

Take a pressure cooker and add the chopped mangoes, all the spices (seeds and powder).
Add water and cover the lid and cook till 2 whistles on high flame.
Let the pressure cooker cool completely

Boiling in Pot / Wok / Pan:

Add the chopped mango, spice mix, and water.
Turn on the flame at high and cook this for 2-3 minutes.
Reduce flame and cover, and cook for another 5-6 minutes or till mangoes are mushy.
Turn off the heat and cool completely.

Step 3 – Making the Aam Panna Syrup / Mix:

Once the pulp is completely cool, transfer the pulp + water to a blender jar (or mixie or food processor).
Add the jaggery, mint leaves and pulse to form a smooth syrup-like consistency.

You can store the concentrate in a glass jar in the refrigerator for up to 1 week as we have not used any preservatives.

Step 4 – Serving the Aam Panna:

This is the most fun part and you can customize it as per your choice.

We start by taking a glass and adding some ice to it.
Then pour the just-made Aam Panna syrup, along with any extra seasoning like black salt, pepper, etc.
Add some water to it.
Stir and enjoy chilled.

Tips for Best Aam Panna:

Choose green mangoes that are firm and sour. This gives the best tangy flavor.
Adjust jaggery to your taste – use less if you’re strictly watching your sugar intake.
Add mint leaves for a cooling effect and fresh taste.
Roast cumin seeds and grind them fresh for maximum flavor.
Always store the concentrate in a clean, dry container.

Whether you’re diabetic, health-conscious, or just love a good homemade drink – this recipe will become a regular in your kitchen during mango season.

So next time the sun is scorching outside, skip the store-bought drinks. Make this natural and nourishing Aam Panna at home and treat your body to something it will thank you for.

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Yield: 6 medium glasses