Kairi Panha Recipe Aam Panna Summer drink
Indian drink recipe with raw green mango. This Kairi Panha Recipe aam panna is also referred to as aam panha. This recipe is from Maharashtra, a western Indian state. ‘Kairi Panhe’ or ‘Kairiche pahne’ is a maharashtrian name for this raw mango drink. Kairi means ‘raw mango’ in marathi language. ‘Aam(mango) Panna’ is a Hindi name for this drink. Mangoes are available in plenty only in the summer months and the raw mango drink can be made in March and April when the raw mangoes are available. You can make it into thick pulp and keep in the fridge and use it for a month or so. Below are five methods for making mango pulp. Choose whichever you find convenient.
Ingredients
How to make Kairi Panha Aam Panna
Ingredients for Aam Panha to make 6-8 glasses panna
- raw green mango
- jaggery gud
- kairi panha ingredients
- Raw green mango pulp – 1 cup. Scroll down to see how to make green mango pulp
- Jaggery/Gud – 3/4 to 1 Cup – quantity will depend on the sourness of the mangoes and your sweet tooth. I am using jaggery.
- Saffron strands optional – 1/4 tsp
- Cardamom powder – 1/2 tsp
- Salt – a pinch or a tsp as per taste
Instructions
How to make Raw Mango Panha:
- Cook green mangoes with any of the methods given below. Scroll down to see all the methods.
- Let the mangoes cool. Remove the skin and the inner seed and keep the pulp.
- Add all the ingredients for kairi panha crush in a blender and blend till smooth.
- kairi panha ingredients in blender
- kairi panha crush
- Add cardamom powder and saffron. The thick pulp is ready.
- You can prepare the thick pulp and keep it in the fridge.You can store the thick kairi panha pulp in the fridge for a month or longer.
- kairi panha crush in bottle
- When you want to serve, add about ¼ glass pulp into a glass, top with cold water.
- Stir to mix well or you can use a hand blender or a mixer.
- Add ice cubes and serve.
- kairi panha crush and juice
Tips and variations:
- You may use sugar instead of jaggery. I usually prefer to use jaggery.
- Jaggery tastes better, gives good color and is more nutritious than sugar.
- For variation in flavor, you may add Rock salt / pepper powder or nutmeg powder/ roasted cumin(jeera) powder for extra flavor and taste. I have not added in the original kairi panha recipe. But you can sure make your variations.
- I have seen people add green food color to aam panna but I really like the original color you get with raw mango and jaggery, so I never felt the need to use artificial color. You may try to use it if you wish.
How to make Raw green mango pulp
- There are 5 ways given below to cook raw mangoes to get pulp. Use the one you find convenient.
- You can pressure cook mangoes. It will take the same time as rice. Cool the mangoes. Remove the skin (it comes off easily) and the seed. Use the pulp.
- Boil whole green mangoes – Put mangoes in a pot. Fill with water and bring to boil. Let boil for 10-15 minutes. Discard the water. Cool the mangoes and peel carefully. Remove seed. Use the pulp.
- Boil peeled mango – Peel mango using a peeler or a knife.Boil in water till just done as above. It will take about 10-15 minutes depending on the size of the mango. Cool and squeeze the seed out of the mango. Blend the pieces along with water to pulp.
- Boil mango pieces – Peel and cut mangoes in pieces and boil the pieces. Cool and blend in blender. You can use the water in which the mangoes were boiled.
- Cook green mango in microwave –
- Peel green mango. Cut off the chunks of mango into large pieces.
- Discard seed. Put the pieces in a microwave safe bowl. Add a little water.
- Microwave on high for 2-3 minutes or till the the mango pieces are cooked soft.
- Cool and blend in blender. You can use the water in which the mangoes were boiled.