Kairi Panna

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.

 

 

Ingredients:

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.

 

Method:

1. 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).
2. Wait for the steam to be released from the cooker. Then, take the mango out and cool for about 10 minutes or so.



3. Peel and extract the pulp completely in a bowl – I used my hand for squeezing out the pulp.
4. Mash the pulp roughly with a spoon.



5. In a blender, puree the mango pulp with the spices, sugar, and black salt to a smooth paste.
6. You can refrigerate this pulp and use as required.
7. 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.
8. You can sprinkle some black salt or chaat masala powder on the top and serve chilled with a few ice cubes.