Aam Pora Shorbot was not the first one I had. Growing up, there was chinir shorbot, a simple sugar syrup based sherbet with black salt. Summers also meant Kissan or Druk squash. The process of making that was very simple. Add two or three spoons in water and add some cold water and its ready. After a while came Glucon D and Rasna. There was also Glucon C. Glucon D was orange in flavour, came in orange packets. Like many, I loved it in water as much as I loved the powder form. Glucon C was glucose and no flavours. Rasna, remained a household name for a long time. Again a powder, it got marketed as a quick easy way to make shorbot or sherbats for the guests. 

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Sherbats outside home 

I always found sherbats outside more interesting. In summers, as well as throughout the season, Dharmatola used to be lined up with carts of multiple coloured drinks. These carts used to have those large ice slabs covered by rags and when ice was needed, the seller used to crush the ice and pour it in the drink. These were the soda water sellers who would add some soda at the end. The carts were lined with all coloured drinks. Of course, till date, I havent tasted them all but given a chance I would like to complete this wish of mine. 

Sherbats and the origin – Did Aam Pora Shorbot originate here? 

It’s often said that the Mughals brought with them the Persian Sherbets of crushed ice mixed with fruit juice. They mourned for their lost home in central Asia for a long time and it was Jahangir, who thought that Indian mangoes were sweeter than central Asian lemons and a glass of Mango Sherbet was very popular here. The steps were same as this Aam Pora Shorbot which we make at home. Aam Pora shorbot is extremely popular in Bengali restaurants. The high point is the Bengali Bhaja Masala sprinkled from top. In 6 Ballygunge place, this is one of the popular drinks and we never let a chance go by to drink this. 

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Aam Pora Shorbot and the easy way of cooking it 

I made this Aam Pora Shorbot live in one of the cooking sessions of Eazydiner. Bengali Bhaja Masala was already made earlier. The trick lies in roasting kancha aam or green Mango over open flame till it gets charred and becomes soft. Peeling off the charred skin, separating the seed – it’s all easy since and I could do it with my eyes closed. Sugar, black salt, all can be added as per taste and one can also make a concentrate and save it for later use. There can be a debate as to what works better with this, Vodka or Gin – We will take that debate later.

However, I feel that though it’s called Shorbot, it’s actually not poured over crushed ice. We drop ice cubes from top. Like most of the things, we tend to generalise and we have perhaps generalised this too. The advantage and good part of this is that, fruits are most of the times used for making the sherbats when you are having at home or from reliable sources. I will prefer this anyday over an aerated drink.

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Bael Panna / wood apple smoothie - 5

This date and mango smoothie is another summer thirst quencher 

 The Bael Panna is another healthy summer drink option for you 

 

Here is an easy video of Aam Pora Shorbot in our youtube channel – Cook with Piturenama. Try this out today 

Do try this recipe and share your feedback. You can reach out to us at our social media handles: InstagramFacebook or any of our personal Facebook (Madhushree and Anindya) and twitter profiles. Post a picture and tag us.

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Aam Pora Shorbot | Bengali Aam Panna

A refreshing drink made by roasting green mangoes on open flame and mising it with bhaja moshla. It is the Bengali way of Aam Panna.
Prep Time 5 mins
Cook Time 10 mins
Cooling time 15 mins
Course Beverages
Cuisine Bengali, Indian

Ingredients
  

  • 1 - 2 nos green mangoes raw mangoes
  • 1 tsp bhaja moshla see notes
  • 1 tsp rock salt
  • sugar to taste

Instructions
 

  • Roast green mangoes over open flame. Take an iron griddle or any kind of jali, and place the mangoes over the jali. Use a tong and turn it around so that all the sides gets charred evenly.
  • Once done, keep it aside and let it cool down.
  • Once cool, peel the charred skin. Remove the seed or stone inside and put the pulp in a grinder. Add sugar to taste, rock salt and bhaja moshla. Add 2 cups of chilled water and give it a grind.
  • Keep this concentrated syrup in a bottle in the fridge.
  • While serving, top a glass with ice cubes, add aam pora shorbot and add a little water. Sprinkle bhaja moshla from top.
  • Serve chilled.
    Bhaja moshla recipe link is provided in the blog post.
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