As summer manifests itself in all its glory and the mercury levels goes soaring in some parts of the globe, chilled drinks are a must to have. And what can be better summer cooler in India than the flavour of the season…the raw mango. ‘Panha’ Known by various names – Kairi Panha or Panhe, Aam Panna,…– this drink is made with subtle variations across regions and households. It is a great remedy for heat stroke and dehydration. So friends, I’m here today to share with you Aam ka Panna Recipe for Raw Mango Drink.
‘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. It’s sweet, tangy and spicy with bursting flavours. In short it’s just yummy and highly irresistible.
Aam ka Panna Recipe is made from raw mangoes, which are boiled, sweetened with jaggery and infused with some Indian spices. The hint of cardamom, cumin and black salt makes it more flavourful and appetizing. I just love to add mint leaves to most of my drinks. You can make this drink from raw mangoes or from semi ripe mangoes. If you make from semi ripe mangoes you will need less sugar or jaggery. In todays recipe I have used raw mangoes and jaggery.
We always long for cool refreshing drinks during hot summers.. Instead of drinking artificially flavoured and sugar filled drinks, this raw mango drink is a good alternative. You can make it into thick pulp when mangoes are in season and store in the refrigerator. Once the panna preserve is ready, making aam panna juice is just a whisk away. The best part is this homemade raw mango squash has no added preservatives, can be made in one shot and relished when ever you crave for it.
If you wish to store it at room temperature, then mix 1 teaspoon of sodium benzoate into it and stir really well. This way it can be stored for up to 5 to 6 months. Raw mangoes are also used to make the finger licking mango pickles, mango rice etc…and sweet mangoes are used to make mango lassi, mango sheera or smoothie. Check out this Guacomole recipe with mango.
Try out this Aam ka Panna Recipe to give you the boost you need to last through the day’s burning heat. I am sure you will get addicted to it!!
Easy steps to follow for Aam Ka Panna Recipe:
The mangoes can be cooked in 3 ways:
- Roast on open flame: Roast the whole mango over an open flame till the skin is charred and the pulp has softened. Once roasted the skin can be peeled easily. If you do not like the charred taste, opt for other methods mentioned below.
- Baking: Wrap the mangoes in a foil and bake it in the oven at 300 degrees Fahrenheit till the pulp is soft and cooked through.
- Boiling: Pressure cook the mangoes for 2-3 whistles or boil it in a pot filled with water for about 15-20 minutes.
I have used the boiling method for todays recipe.
- Boil mangoes in 3 cups of water OR pressure cook the mangoes for 2 to 3 whistles till soft.
- Cool and remove the soft mango pulp from the seed and skin.
- Mash or grind to a smooth paste.
- Add jaggery and leave it for a while or mash it well till the jaggery mixes, or blend it in a mixer.
- The thick pulp is ready to use or store.
- You can prepare the thick pulp and keep it in the refrigerator for a week. You can store it longer in the freezer.
NOTE: I add the spices only just before preparing the drink to keep the fresh aroma of spices. You can add as you wish.
To serve:
- To the pulp add roasted cumin powder, pepper powder, cardamom powder and black salt. Mix well.
- Take about 4 teaspoons of the pulp in a bowl and whisk well.
- Add half a glass of chilled water (or as desired to suit your taste) and mix.
- Add some mint ice cubes and serve. Or just add ice cubes and a few mint leaves and serve.
- Check how to make mint ice cubes here.
Aam Ka Panna Recipe | Raw Mango Drink | Kairi Panha | Mango Panna | Summer Drink
Ingredients
- 1 large or 2 medium sized raw green mangoes
- Jaggery as required to suite your taste
- 1 teaspoon roasted cumin powder
- 1 Teaspoon crushed Black pepper
- ½ teaspoon Cardamom powder
- 1 teaspoon Black salt
- To serve:
- Mint ice cubes
- Chilled water as required
Instructions
- Boil mangoes in 3 cups of water OR pressure cook the mangoes for 2 to 3 whistles till soft.
- Cool and remove the soft mango pulp from the seed and skin.
- Mash or grind to a smooth paste.
- Add jaggery and mash it well till it mixes or blend it in a mixer.
- The thick pulp is ready.
- To this add roasted cumin powder, pepper powder, cardamom powder and black salt. Mix well.
- To serve:
- Mix about 4 teaspoons of the pulp with half a glass of chilled water (or as desired to suit your taste) and stir well.
- Add some mint ice cubes and serve. Or just add ice cubes and a few mint leaves and serve.
Notes
2. Jaggery tastes better, gives good color and is more nutritious than sugar. I usually prefer to use jaggery.
3. Some of the mangoes are very fibrous and hence the cooked mango that is ground may require to be strained before use.
4. The panha made as above is very thick and lumpy and needs to be stirred quite a bit when making it into a drink.
5. The left over ground mango pulp from can be transferred to a clean plastic container and stored in the freezer or in the refrigerator for about a week. Use the mango pulp as required to prepare Aam Panna.
Check out other popular DRINK RECIPES from the blog.
Many more to come!!!
Stay Tuned!!
Happy Cooking 🙂
Cheers!!
Padma.
