Kair Panha, Aam Panna Recipe
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.
- 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.