Kairi Panha

 

Aam Panna or Kairi Panha.... whatever you would like to call it..... you have to try this super delicious summer cooler! Kairi Panha is a traditional Maharashtrian style beverage known for its body cooling properties. It is a tangy  prepared using raw mango and jaggery. 

There are different recipes to prepare this drink but in Maharashtra, this is a traditional way of preparing Kairi Panha and as I had recently shared the recipe for Kairi (Raw Mango) dal, I am sharing this traditional recipe for Kairi Panha. Hope you all will like it.

Ingredients-

2 Raw mangoes

Sugar or jaggery- 2-3 cups

Cardamom powder- 1 teaspoon

Salt to taste

Water as needed

Wash Raw mango and give it few cuts using knife. 

Pressure cooker for 4 to 5 whistles.

Once the pressure cooker has depressurized, open and peel the mango.

Scrape the peels to remove mango flesh as far as possible.

Remove the pulp of raw mango from the seed.

Mash them well with masher or spoon. 

Measure the pulp. One medium sized raw mango will fetch around 3/4 cup of pulp.

Take the pulp in a bowl. 

Add 3/4 cup of grated jaggery which is equal to the pulp quantity. If you like it sweet, you can of course add more but the raw mango available here is not very sour so I am adding just equal quantity of jaggery and will add some sugar later.

Mix well and  blend with hand blender, few pulses at a time. You can blend in a regular blender too.

Add 1/2 cup water and blend further. You can blend the pulp to smooth paste or keep it little pulpy. 

Add one more cup of water and mix. So we have added 3 cups of water in total. You can add more water if you think that the Panna is very thick.

Add 1/4 cup of sugar, preferably powdered. Add more sugar if you like it sweet. Mix well.

Add 1/2 teaspoon cardamom powder.

Add few strands of saffron. Mix well.

Add little salt if desired.

Serve it chilled. Enjoy!!

Please watch our YouTube videos to watch the process.

For video in English-

For video in Marathi-