Although this year my mango tree didn’t get tons of mangoes like it did last year, we’re still managing to pluck half a dozen every 2-3 days. I haven’t tried too many raw mango recipes though. The one new recipe I tried this year was aam panna or kairi panha as we Maharashtrians call it. I didn’t make it earlier because it needs sugar and I was quite fanatic about using white sugar in Devansh’s food. Now that he is 5, I am a bit relaxed on the sugar front. He drinks plain milk, without any chocolate-flavored, loaded-with-sugar powders. He doesn’t have readymade cereals too, rarely eats things like jams etc, eats biscuits and chocolates once in a while. So I reckon I can give him sugar in his kairi panha, lemon barley, and kokum sharbat now. You can make kairi panha using jaggery too. The first time I made it, I used jaggery. But I found it doesn’t offset the sourness of raw mangoes adequately. It still tastes good but I felt panha made with sugar tastes better.
Kairi Panha Benefits and Nutrients
Temperatures are soaring at almost 37-38°C in Mumbai. In many cities and towns it has reached 40°C ; in some places it has even crossed 40. You get to read of people suffering from heat stroke frequently. In such weather conditions, it is extremely important to keep yourself properly hydrated. Raw mango is good at preventing heat strokes, so this summer I have kept aam panna stocked up. It took Devansh a couple of days to get used to its sourish sweet taste but now he drinks it properly. Another raw mango recipe I would recommend for summer is raw mango and onion chutney. Onion again is excellent for summer. Consuming onions daily during summer aids in combating heat-related illnesses like heat exhaustion, heat stroke, or milder ones like prickly heat (heat rash).
Hope you find this kair panha/aam panna recipe useful for tackling summer heat. Not only will the raw mango help you beat the heat, it will also provide you several nutrients. It is a rich source of Vitamin C and a good source of Vitamin B. So what are you waiting for? Make yourself some aam panna today and let me know how you liked my aam panna recipe.
Other Summer Recipes by MumMumTime
Kair Panha, Aam Panna Recipe
- 4-5 small raw mangoes
- 3/4th - 1 cup sugar
- 3/4th tsp powdered cardamoms
- Himalayan black salt (kala namak) and table salt to taste
- Pressure-cook raw mangoes till they become tender. (3-4 whistles)
- Peel the mangoes and pulp them.
- Transfer the mango pulp to mixer's jar and blend to make a smooth paste.
- Add half cup water to sugar and heat it for 4-5 minutes till thick syrup is formed. (Amount of sugar should approximately be equal to the amount of mango pulp. If the mangoes are not too sour use less sugar or panna will turn out excessively sweet.)
- Add mango pulp to the sugar syrup while it is hot.
- Add cardamom powder, kala namak, and table salt, and then stir to mix properly.
- Allow the aam panna concentrate to cool down before transferring it to a dry bottle/jar.
- Refrigerate the aam concentrate and use when needed.
- To make kairi panha / aam panna, use concentrate and water in 1:3 ratio.
- Serve chilled by adding ice cubes.