Kairi Panha – Aam Panna

Kairi Panha is a sweet, tangy, and refreshing cold drink made with raw mangoes. It is an Indian drink made during the summer when mangoes are in season.This drink is made with cooked raw mango pulp, jaggery/sugar, cardamom, and saffron. It is known by other names like aam panna, aam jhora, and kairi no panno ect.

It is one of the best beverages to beat the heat. Consuming raw mangoes reduces body heat, prevents dehydration, and keeps you cool for a longer period of time. Raw mangoes are high in vitamin C, calcium, and magnesium which is useful for releasing the toxins from our body.

Kairi panha is a very easy to prepare drink. In this recipe, raw mangoes are cooked well and blended with some jaggery/sugar, cardamom, and saffron. Another way of making aam panna is to add some spices like roasted cumin powder, black salt, and mint leaves. You can make it as a concentrate and store it in the refrigerator. Add the required amount of concentrate with some water whenever your heart desires. 

Whenever I see the first seasons raw mangoes in the stores, it takes me back to my childhood memories. We had mango trees in our backyard in our Pune’s home. My mom and aaji (grandma) used to prepare so many dishes with these mangoes, such as pickles, chunda, chutney, panha, moramba, gulamba, dal, ambe dal, and many more. I enjoyed them raw with some salt and chili powder with my brothers sitting under the tree…Yum!

What Is The Jaggery To Mango Pulp Ratio For Kairi Panha?

The best jaggery to cooked raw mango pulp ratio is 1:1 

This means for each 1 cup mango pulp, you will need 1 cup of jaggery.

If the raw mangoes are more sour then you may need to add more jaggery or sugar in the recipe. You can adjust the sweetness according to the sweetness or sourness of the mangoes.

Ingredients

• Raw Mangoes
• Jaggery
• Cardamom
• Saffron
• Salt

Kairi Panha Step By Step Recipe

For Concentrate

In a pan, soak raw mangoes for 15 minutes and clean them very well.

Heat some water in a deep pan, add raw mangoes, and let them cook for about 30-35 minutes until they soften. 

Once the mangoes cool down, remove the peels and take out all the pulp. You can use a butter knife to remove the pulp from the peels.

In a blending jar, add mango pulp, salt, jaggery, cardamom powder, and saffron. Blend it to make a smooth paste. Keep the panha concentrate in an airtight container.

For Panha

Add 2 ¼ tbsp of concentrate in the glass, add some chilled water, and mix it well. 

You can add a pinch of salt or sugar if required. Add a few drops of lemon juice if the mangoes are not that sour and serve.

Variations

• Add some water in the pressure cooker and add the washed mangoes in the steel container. Cook for 3 whistles.
• You can peel the raw mangoes, chop them lengthwise, and cook them in a pressure cooker for 3 whistles.
• You can use sugar instead of jaggery as well. For every 1 cup of pulp, add ¾ cup of sugar. If the mangoes are on a sweeter side, adjust the sugar amount.

How To Store Kairi Panha?

You can store the kairi panha concentrate in a sealed jar or in an airtight glass container for 10-12 days in a refrigerator. Make sure you are using a dry spoon while taking out the required portion for making panha.

Store it into an airtight container in a deep freezer for 4-5 months. Take out the required portion and thaw it on a countertop for 5-7 minutes, add water, and mix it well.

Add 2 ¼ tbsp of concentrate in the each cavity of a silicone ice tray with a lid.

You can blend the panha concentrate with some cold water in a blending jar or hand blender.

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