Kairi Panna
In Kairi Panna, kairi means raw mango and Panna means sarbat. It is also known as Aam Panna. This is a western Indian dish. This underrated drink is one of the healthiest and tastiest drinks to beat the summer as heat. This dish is a part of Gudi Padwa. Gudi Padwa is a festival of new year for Maharashtrians. It falls on the first day of Chaitra.
No more dehydration with this dish as there is lots of water in it. It prevents your body from excreting excess iron and salt during sweating. So it is good to beat the heat. Aam Panna helps to improve digestion in summer and also keeps stomach cool. This healthy drink is full of vitamin C which is curative of blood disorders. It is a good source of iron which fights against the diseases associated with iron deficiency. In a nutshell it has lots of medicinal benefits.
The recipe for all
Mango-1 small
Jaggery to taste
Cardamom powder-1 1/2tsp
Salt to taste
Black pepper powder- 1/2tsp
Ice and cold water for serving
Mint leaves to garnish
Take the mango and clean it properly by soaking it for some time. Then make few slits with the help of a knife. It will be easy to peel the mango after cooking. Then put the mango in a cooker and cook for 10 to 15 mins or up to 3 whistles (1 in high and 2 in low).
Let the cooker cool naturally. And allow the mango to cool down as well. After that peel the boiled mango. Move all the pulp to a bowl.
Normally jaggery is used according to the pulp. The ratio should be 1:2. So if 1 bowl of pulp then 2 bowls of jaggery. But one can add more or less jaggery according to the tanginess of mango. Put everything in a blender jar and blend it properly up to everything is mixed as a smooth paste. This concentrated pulp can be stored in fridge for a week for further use.
For serving take 1/4th part of mango pulp add 3/4 part of cold water and mix properly. Add ice and mint leaves to garnish..
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