Kairi Panha – Raw Mango Drink of India

KAiri Panha

Kairi (raw mango) Panha, is another summer drink of India. The summers in India are very hot and you need of some cool, refreshing and energetic drink at any point of time. The home made drinks (natural) are anytime better than the artificial sugar filled drinks. The natural drinks act as energy boosters and very easy to make. You can store these for about a month as well.

Kairi Panha is believed to be originated in the western region of India in the state of Maharshtra. Kairi in marathi means ‘raw mango’  and in Hindi the drink is known as “Aam Panna”. The drink is prepared by boiling the raw mangoes and then adding other spices to it. There are various recipes to make Kairi panna, depending on the individual taste. Some like it sweet, some like it salty and some prefer it to be a little tangy.

Mangoes are widely available in summers, some people just add preservatives to Kairi panna and stock up for later months. They add plenty of sugar or salt and use it as a dilute with chilled water. The basic ingredients of the drink are Raw mangoes, sugar, salt / Black salt, roasted cumin seeds and cardamom (optional).

Kairi Panha Recipes

Recipe No. 1
Ingredients for 6-8 glasses of Kairi panna.

  • Raw mango Pulp – 1 cup
  • Jaggery or sugar – 1/2 to 1 Cup – Quantity will depend on the sourness of the mangoes. Jaggery tastes better, gives good color and is more nutritious than sugar.
  • Saffron strands – 1/4 tsp
  • Cardamom powder – 1/2 tsp
  • Salt – a pinch

Method:

  • Wash the mangoes. Boil water in a pot.
  • Put mangoes in that and boil till mangoes are soft. It will take about 10-15 minutes.You can pressure cook the mangoes.
  • Let the mangoes cool. Remove the skin and the inner seed and keep the pulp.
  • Blend the pulp well with the jaggery in the blender or you can mash it well with your hand.
  • Add cardamom powder and saffron. The thick pulp is ready.
  • You can prepare the thick pulp and keep it in the fridge.
  • When you want to serve, add about ¼ glass pulp into a glass, top with cold water. Stir to mix well.
  • Add ice cubes and serve.

Recipe No. 2
Ingredients :

  • 2 medium sized raw mangoes
  • 3/4 cup sugar
  • 1 teaspoon roasted cumin seeds (jeera) powder
  • 1 teaspoon black salt (sanchal / kala namak)
  • 1/4 teaspoon ginger powder (soonth)
  • salt to taste

Method :

  • Boil the raw mangoes in water till they are soft.
  • Drain all the water and remove the skin from the mangoes.
  • Strain the mango pulp.
  • Add the sugar, cumin seed powder, black salt, ginger powder and salt and mix well.
  • Store in a bottle and refrigerate.
  • When you wish to serve, put 2 tablespoons of the mixture into a glass and top up with chilled water.

Recipe No. 3

Ingredients :

  • 2 medium sized raw mangoes
  • 3/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • few saffron strands
  • 1/4 teaspoon ginger powder (soonth) (optional)
  • salt to taste

Method :

  • Boil the raw mangoes in water till they are soft.
  • Drain all the water and remove the skin from the mangoes.
  • Strain the mango pulp.
  • Add the sugar, cardamom powder, saffron strands, ginger powder and salt and mix well.
  • Store in a bottle and refrigerate.
  • When you wish to serve, put 2 tablespoons of the mixture into a glass and top up with chilled water.

Recipe No. 4
Ingredients :

  • 1 big Raw Mango
  • 1/4 cup Sugar – powdered
  • Few strands of Saffron – powdered
  • 1 tsp Fennel Seeds – roasted and crushed
  • 1 tsp ground Cardamon
  • 2 cups water
  • A pinch of salt

Method:

  • Cook the mango in a pressure cooker until soft (3-4 whistles)
  • When done, peel the mango, discard the seed and separate the pulp/flesh.
  • Remove strands if any from the pulp
  • Place the pulp in a blender; add fennel, saffron, cardamom and salt.
  • Blend well and add water
  • Add sugar and stir till it dissolves completely.
  • Adjust amount of water to have panha of desired consistency.
  • Sieve using strainer and serve cold with crushed ice.

Note :Sugar can be substituted by jaggery. This will make the Panha thicker.

Recipe No. 5
Ingredients :

  • 1kg Unripe Raw Mango(Kairi/Ambee)
  • 1250 gm Jaggery (Gul/Gud)
    OR
  • 750 gm Brown Cane Sugar
    OR
  • 750 gm White Cane Sugar
  • 1gm Saffron Threads
  • 5tsps Cardamom Powder
  • 2.5 tsp Nutmeg Powder
  • Water as required

Method:

  • Peel the unripe mangoes and pressure cook whole for 2-3 whistles.
  • Grate the Jaggery and keep aside.
  • When pressure subsides cool the Mangoes to room temperature.
  • Mash well and remove the pulp into a heavy bottomed pan.
  • Wash the seeds in 2cups Water till clean.
  • Add this Juice, Salt to taste and Grated Jaggery (Brown Cane Sugar) to the Pulp and simmer on low flame stirring at regular intervals till all the Ingredients assimilate.
  • Taste and adjust the sweetness accordingly(sometimes these Mangoes are very sour).
  • Cool to room temperature and strain through a sieve to remove any lumps.
  • After straining the Syrup add the Saffron Threads ,Cardamom and Nutmeg Powders and mix well.
  • Store in absolutely dry bottles in the Fridge.
  • To make a glass of the Sherbet add approx. 1tbsp. Syrup to 1 glass of Water in a blender.
  • Blend and pour into a Tall Glass over Ice Cubes.
  • Adjust the quantity of the Syrup per glass to personal liking and taste.

Recipe No. 6Ingredients:

  • 1kg Unripe Raw Mango
  • 1250 gm Jaggery(Gul/Gud)
    OR
  • 750gms Brown Cane Sugar
    OR
  • 750gms White Cane Sugar

GARNISHING

  • 2-5 fresh sprigs of Mint
  • 2 tsp roasted Cumin Seed Powder
  • Black Rock Salt(Kaaly Meeth/Kaala Namak)

Method:

  • Peel the unripe mangoes and pressure cook whole for 2-3 whistles.
  • Grate the Jaggery and keep aside.
  • When pressure subsides cool the Mangoes to room temperature.
  • Mash well and remove the pulp into a heavy bottomed pan.
  • Wash the seeds in 2cups Water till clean.
  • Add this Juice, Salt to taste and Grated Jaggery (Brown Cane Sugar) to the Pulp and simmer on low flame stirring at regular intervals till all the Ingredients assimilate.
  • Taste and adjust the sweetness accordingly(sometimes these Mangoes are very sour).
  • Cool to room temperature and strain through a sieve to remove any lumps.
  • Dry roast the Cumin seeds. Powder and store in an airtight bottle for garnishing.
  • To make a glass of Sherbet add 1tbsp.of the Syrup per glass of Water in a blender.
  • Add a pinch each of roasted Cumin Seed Powder and Black Rock Salt.
  • When blended pour over Ice Cubes in a tall Glass.
  • Garnish with finely chopped fresh Mint Leaves and serve.
  • Adjust the amount of Syrup per glass according to personal liking and taste.