Kairi Panha: 15-Min Recipe

Kairi Panha offers succour against the harshest summer heat. Make the raw mango cooler jhatpat, courtesy a recipe by Manisha Deshpande Kotian. 

Ingredients

• 2 medium-sized kairi or raw green mangoes
• 1 cup sugar/jaggery or to taste
• ¼ tsp elaichi or cardamom powder
• ¼ tsp salt

Ingredients, continued

• ¼ tsp black salt, optional
• 3-4 cups water, at room temperature or slightly cooler

Method

• Wash the mangoes and pressure cook for 2-3 whistles and allow the pressure to release naturally.
• Once cooled, peel the skin, remove the seeds and collect the pulp.

Method, continued

• In a blender or mixer, add the mango pulp.
  Along with the pulp, add the sugar/jaggery, cardamom powder, salt, black salt and blend to a smooth paste.

Method, continued

To use the syrup:

• For a tall glass of panha, add 3-4 tbsp syrup at the bottom of the glass and top up with about 300 ml or 1¼ cups cold water.
  Mix well and add ice if preferred.
• Serve or keep chilled till about to serve.

For Syrup Storage

• This syrup can be made in a larger batch (double the recipe if you prefer), and stored for quick use in the future.
• Pour the ground pulp into a heavy-bottomed saucepan and simmer over low heat, stirring constantly.
  Cook until it thickens slightly, not too thick, syrup consistency.
  Let it cool completely and then store in a clean glass bottle or jar in the fridge.

Tips
Add mint leaves or lemon juice for additional flavour.