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.
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.