This is one of the most refreshing summer drinks and always takes me back to those long summer vacations spent at my maternal grandmother's place. She used to make pitchers of "panha" during summer along with other summer drinks like "taak" and "limbu sarbat". This is also a great accompaniment to the "kairi chi daal". I made panha this summer and realised that it is a very simple recipe. I shall definitely be making it every summer from now on. The main ingredient for this is the raw mango (kairi) and as its available only during early summer, this is a seasonal drink. Its definitely a bit late to find raw mangoes now but do try it the next time you bring raw mangoes home.
Ingredients
1 large/ 2 medium green mango - must be raw
salt to taste
jaggery to taste - depends on how tart and sour the mango is
a couple of pinches of cardamom powder
a few strands of saffron
1-2 cups of water - depends on how much pulp you get from the mango
Method
Pressure cook the mango. I cooked it till I heard 1 whistle. Once the mango cools, peel the skin and discard. Scrape the pulp off the mango and discard the seed. To this pulp add the jaggery, salt, cardamom powder and the saffron strands. Add about half a cup of water and blend all these ingredients together. Increase the amount of water and adjust the salt and jaggery based on the kind of consistency you want. You will also need to adjust the salt and the sweetness based on how sour the mango is.
In the Instant Pot you would cook it for 3 minutes on manual mode, high pressure and then let the pressure release naturally.
Tips
A friend gave me a tip that if the skin of the mango is a bit tough and not very sour, then its best to peel the mangoes before cooking them. That will prevent the drink from any bitterness. You can substiture jaggery with sugar. Brown sugar has molasses and will have a taste closer to jaggery, but if you don't have brown sugar use regular white sugar. If the raw mango is not very sour, you may need to add some lemon or lime juice to adjust the tartness.
Ingredients
1 large/ 2 medium green mango - must be raw
salt to taste
jaggery to taste - depends on how tart and sour the mango is
a couple of pinches of cardamom powder
a few strands of saffron
1-2 cups of water - depends on how much pulp you get from the mango
Pressure cook the mango. I cooked it till I heard 1 whistle. Once the mango cools, peel the skin and discard. Scrape the pulp off the mango and discard the seed. To this pulp add the jaggery, salt, cardamom powder and the saffron strands. Add about half a cup of water and blend all these ingredients together. Increase the amount of water and adjust the salt and jaggery based on the kind of consistency you want. You will also need to adjust the salt and the sweetness based on how sour the mango is.
In the Instant Pot you would cook it for 3 minutes on manual mode, high pressure and then let the pressure release naturally.
Tips
A friend gave me a tip that if the skin of the mango is a bit tough and not very sour, then its best to peel the mangoes before cooking them. That will prevent the drink from any bitterness. You can substiture jaggery with sugar. Brown sugar has molasses and will have a taste closer to jaggery, but if you don't have brown sugar use regular white sugar. If the raw mango is not very sour, you may need to add some lemon or lime juice to adjust the tartness.
0 comments:
Post a Comment