'Kairi che Panhe', The name originates from 'Kairi' which means raw mango in Marathi (Regional language for Maharashtra in India). This is a seasonal drink, prepared during the summer seasons, which is the season for Raw mango. Pulp of boiled raw mango with jaggery and subtle hint of cardamom and saffron. Great to get some relief from the sweltering heat. This tasty, tangy summer delight is oh-so easy to make. Best part is you can prepare a concentrate and store it in the refrigerator and prepare the drink by simply adding water to it.
INGREDIENTS:
1. Kairi or Raw mangoes 3 big ones (A special type which is elongated in shape is used for this but you can use any other if it is not available)
2. Jaggery 2 Bowls (Adjust as per your sweetness preference). You can also use jaggery powder available in the market.
3. Cardamom powder 1/2 tsp
4. 6 to 8 strands of saffron (I added more since I love the aroma and colour it brings to the drink)
5. Mint leaves to garnish
6. Some salt to taste.
METHOD :
TO PREPARE CONCENTRATE :
1. Wash and clean the raw mangoes, Peel the skin.
2. In a Pressure cooker, steam the raw mangoes along with the jaggery, till the mangoes are soft and mushy.
3. Steaming the jaggery ensures that it gets soft and easily mixes with the pulp.
4. Once steamed, remove the pulp of the raw mango away from the seed, Mix well with the jaggery.
5. Add cardamom powder (You can adjust as per your taste)
6. Add Saffron strands.
7. Add a little salt and mix well.
8. Blend all this with a blender so as to get smooth consistency
9. Your concentrate is ready for use. Store in airtight containers (glass or steel).
10 This concentrate can be stored in the refrigerator for few weeks.
TO PREPARE 'PANHA' DRINK
1. In a glass take around a tablespoon of Concentrate pulp.
2. Add 2 to3 Ice cube.
3. Pour chilled water over this.
4. Stir well so as to mix properly.
5. Garnish with Mint leaves, if you please.
6. Serve Chilled. Tastes Best that way !!!
Delicious post 😀
ReplyDeleteThank you !!👍
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