KAIRI CHA PANHA/ RAW MANGO SQUASH

As the heat is already catching up, we get a clear indication on summers just round the corner. As the mercury goes soaring, chilled drinks are must have and what can be better than the flavour of the season i.e. raw green mango. No prizes for guessing the recipe we are referring to which is aam panna.

This can be used as the cooler for summer season and help greatly in beating the heat in the summer. At home avoid the unhealthy cold drinks in the summer and take recourse in the bountiful blessings that mother nature gives us. 

Aam panna is slightly sour and sweet to taste with a hint of cardamom and blacksalt. You can make it with sugar or jaggery. If you do make it with sugar your aam panna is light creamish or pale in colour like mine. It prevents you from heat stroke and keeps the body cool. Raw mangoes are rich in vitamin C and iron, plus if jaggery is added then gives an iron boost. Mint, the well known mouth and breath freshner that is scientifically known as mentha. Every ingredient here plays an important contributing to the taste, flavour and texture. The raw unripe mango is tart and pulpy, the mint is usual summer favourite for the cool and the fresh, cumin makes it smoky and the salt add the flavour which can not be substituted by any other. So here is the recipe of raw mango panna or aam panna, hope you like it.

INGREDIENTS:
2-3 Green Mangoes of Sour variety
1 cup Sugar/ Jaggary (adjust according to the sourness of the mangoes)
3-4 Cardamom powder

Salt as per taste

5-6 strands of Saffron
Garnish:
A pinch of crushed black pepper on every serving
2-3 Saffron strands, Mint leaves, Ice cubes

METHOD:
STEP 1 - Wash the mangoes, cut off the top stem portion.

STEP 2 - Keep them in a pressure cooker with some water.

STEP 3 - Pressure cook till 2-3 whistles or till the mangoes are cooked completely.

STEP 4 - Cool it completely. Then remove the skin as well as the seed from mangoes. Collect the pulp in a bowl.

STEP 5 - Sieve the pulp with the strainer and collect the fine pulp in a bowl. ( This step is totally optional.)

STEP 6 - Transfer the pulp to a pan with jaggary or sugar and salt.

STEP 7 - Cook till the sugar get completely dissolved.

STEP 8 - Add cardamom powder and saffron mix in it and mix it well.

STEP 9 - This is concentrate panha.

Serving:
STEP 1 - Add 1/3 part of concentrate panha with chilled water. (adjust amount as per your palate) Stir well.
STEP 2 - Top with the crushed black pepper and saffron and garnish with some mint leaves.

STEP 3 - Store the rest of the concentrate in a glass bottle and refrigerate and use as and when required.

Notes:
        *Use sour mangoes for panha.
        *If the mangoes are not that sour, use less sugar and squeeze a lime while serving.
        *Sugar can be used in place of jaggary. (I used sugar)
        *Some variety of mangoes are very fibrous in that case strain them as that you can separate it from the pulp.
        *You can cook the mangoes in a open vessel instead of pressure cooker.
        *While cooking the mangoes use sufficient water.