Kairi panha recipe. Try to include vitamin C and B rich raw mangoes in your diet this summer. This yummy panha will help you beat the heat.
Course Beverages
Servings 4people
Ingredients
4-5small raw mangoes
3/4th - 1cupsugar
3/4thtsppowdered cardamoms
Himalayan black salt (kala namak) and table salt to taste
Instructions
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.
Notes
To make kairi panha / aam panna, use concentrate and water in 1:3 ratio.