Had this one already written out and pictures taken, but somehow I couldn’t find time to post recipes over the weekend.
Got some raw mangoes from the Indian grocery store and couldn’t resist making panna (or panha).
This one is a cool drink that is yummy are refreshing especially in the hot weather
Raw mangoes are cooked and the pulp is blended with sugar and spices for a tasty drink. You can prepare and store the pulp concentrate and when you want to enjoy the panna, mix it with cold water and ice.
Raw Mango (Kairi): 1 – One mango makes about 4-5 cups of panna
Sugar: about 2½ tablespoons (to your taste or as per the sourness of the mango)
Roasted jeera (cumin seeds) powder: ½ teaspoon
Black pepper powder: a pinch
Black salt (kala/sendha namak): to taste
*You can also add a few mint leaves when blending the panna.
- Wash the mango. Cook the mango (whole with peel et al) in a pressure cooker for about 3 whistles (or the time required to cook rice).
- Wait for the steam to be released from the cooker. Then, take the mango out and cool for about 10 minutes or so.
- Peel and extract the pulp completely in a bowl – I used my hand for squeezing out the pulp.
- Mash the pulp roughly with a spoon.
- In a blender, puree the mango pulp with the spices, sugar, and black salt to a smooth paste.
- You can refrigerate this pulp and use as required.
- To make the drink, mix in a couple of tablespoons of the pulp in a cup of ice-cold water and mix well (you can use a shaker or blender). Check for taste and adjust.
- You can sprinkle some black salt or chaat masala powder on the top and serve chilled with a few ice cubes.