RECIPE: AAM PANNA/ KAIRI PANHA
Aam Panna/ Kairi Panha also known as aam jhora is a sweet, tangy, cooling summer drink made from raw mangoes. Especially enjoyed during the hot summer months as raw mango has cooling effect on the body. It prevents heat exhaustion as its loaded with sugar and is rich in pectin, Vitamin B and C.
It is believed that this recipe originates from West India. Whether that is the truth or not, come summer and every household makes this thirst quenching delicious and cooling drink. I personally sometimes cannot stop at one glass only! I know it full of calories, but who cares about eating food after that…unless it is a chaat dish 😉
My Way Of Making Aam Panna/ Kairi Panha
- Usually, I make a big batch of the aam panna concentrate and store it in the fridge. You need only a tablespoon or two to make the cooling drink. Add chilled water, ice and the drink is ready. I tend to make this when it gets really hot in Mombasa i.e. from December to March. I freeze the concentrate in the ice tray. When guests come to visit us I add just one or two cubes to the water and a refreshing drink is ready.
- Most aam panna recipes will recommend boiling the mangoes with the peel but nowadays we just can’t be sure what chemicals may be present on it. I prefer peeling the mango before boiling it. Also, I like using the half raw mangoes so that I don’t have to load it with sugar to make it palatable.
- When in India, I use the semi ripe Alfonso or Banganapalli mangoes and in Kenya it has to be the apple mango. If these are not in season as yet, then use the tiny mangoes that are usually available for chutneys. The semi ripe ones will be yellow inside.
- Adding spices like cardamom, saffron and fresh ginger is optional but it does make the aam panna taste really good.
- While some add black salt (sanchar), but my family don’t really like it so I add rock salt or normal salt.
Two Version Of Aam Panna/ Kairi Panha
I tend to make two versions of aam panna/ kairi panha. One with sugar and sometimes with jaggery. The colour of the aam panna with jaggery changes. Also the colour will depend on how yellow or green the raw mango appears. Apple mango even when raw tends to appear bright yellow. Other variety of mango like dodo or lamu variety appear more green than yellow.
While some don’t crush mint with the cooked mango pulp I like to do so. Not only is it cooling but it is a way of getting my family to enjoy the nutritional value of fresh mint.
I’ve updated the recipe with better photos on 22/04/2016, but the recipes for both versions of aam panna remains the same.
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Ingredients Required For Aam Panna/ Kairi Panha
- Raw Mango – as I mentioned, I take ones that are slightly ripe. Press the mango gently and it should not be very hard. Remove the peel before cooking as you don’t know what sort of chemicals are sprayed on them. Best to chop the mango into chunks. Add also the seed or stone. This way it cooks much faster.
- Water – normal tap water is required to cook the mango.
- Fresh Mints – some add the mint while the mango is cooking. I prefer to add them when I puree the cold pulp.
- Sugar/Jaggery – for the sugar version you need normal white sugar. If you make it with jaggery, try and use jaggery powder or use jaggery that is not too dark in colour. It will alter the colour of the aam panna.
- Fresh Ginger – optional. If I use ginger then I add it to the mango when it is cooking.
- Salt – add according to your taste. You want a balance of sweet and saltiness. Use either black salt(sanchar), rock salt or normal white salt.
- Cardamom Powder – elachi. Adds a lovely aromatic flavour. But it is optional if you don’t like cardamom.
- Saffron – adds a wonderful flavour and colour too. Optional.
- Cumin Powder – jeera powder, is a must as aam panna is not aam panna without it.
- To Serve: need ice cold water and some ice cubes.
AAM PANNA/ KAIRI PANHA/ RAW MANGO JUICE
Aam Panna/ Kairi Panha also known as aam jhora is a sweet, tangy, cooling summer drink made from raw mangoes. Especially enjoyed during the hot summer months as raw mango has cooling effect on the body. It prevents heat exhaustion as its loaded with sugar and is rich in pectin, Vitamin B and C.
Servings 8
Ingredients
VERSION NO.1 USING SUGAR
- 1 cup semi ripe mango peeled and diced
- 1½ cup water
- 1 tsp ginger paste optional
- ½ cup fresh mint leaves
- ⅛ tsp saffron
- ½ tsp salt
- ½ tsp cumin powder
- ¼ -⅓ cup sugar
- 6-8 cups ice cold water for serving
- some ice cubes to serve
VERSION NO.2 USING JAGGERY AND SMALL MANGOES
- 3 small raw mangoes peeled and chopped
- 6-8 tbsp jaggery powder or grated
- 1½ cup water
- ⅛ tsp saffron optional
- ½ tsp salt
- 1 tsp cumin powder
- ½ tsp cardamom powder
- ½ cup mint leaves
- 6-8 cups cold water for serving
- some ice cubes to serve
Instructions
PREPARATION OF VERSION 1:
- Put the water, mango, mango seed and ginger in a pan. Cover it with a lid and boil over medium heat till the mangoes become soft. This takes about 10-15 minutes.
- Let the mixture cool. Remove the seed and remove pulp from it using a spoon.
- Put the mixture in a blender jug. Blend to a smooth paste.
- Strain the mixture using a sieve to catch any fibers.
- Return a bit of the puree to the blender. Add mint leaves and process.
- Add it to the other puree.
- Add salt, sugar, saffron and cumin powder. Stir to mix well.
- Divide the pulp into 6-8 serving glasses.
- Top each glass with a cup of the ice cold water. Stir well.
- Add ice cubes and serve.
- Store the pulp in a clean jar if not using right away.
PREPARATION OF VERSION 2:
- Peel the mangoes and cut it into chunks. Add water and cook the mangoes till done.
- Blend the cooked mango along with the jaggery in a food processor to a smooth paste.
- Strain the puree through a wire mesh sieve to remove fiber.
- Return the puree into the blender. Add the mint leaves.
- Process till mint leaves are crushed.
- Add cumin powder, saffron strands and cardamom powder.
- Mix well.
- To prepare the drink, add 2-3 tbsp of the mango puree into a glass. Add cold water and ice cubes. Stir and serve.
- Can store the pulp in a clean jar in the fridge.
Notes
- Add sugar or jaggery according to your taste.
- Add salt according to your taste. Use black salt, rock salt or normal salt.
- Adding ginger and saffron is totally optional.
- Use holy basil or tulsi instead of mint.
- The concentrated pulp stays fresh in the fridge for over a week.
- I like to freeze the pulp in ice cube tray for future use.
- Also I store one without sugar or jaggery so that I can serve it with stevia or other sweeteners for diabetics.
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