What’s your favourite memory of beating the heat in a scorching summer? For many, it's a chilled glass of the classic drink – ‘aam panna!’ It's true–in India, as the markets start witnessing the arrival of raw mangoes, the kitchen routines take a refreshing turn. Bowls of raw mango pulp sit on the kitchen countertop, cooling, and the air is filled with the aroma of roasted cumin!
Popular across the country as a go-to healthy coolant, aam panna is known by various names, including Kairi Panha and Aam Jhora. Believed to have originated in northern India, the drink has a taste that surely tantalises your taste buds. Made using raw mango pulp and select spices, this refreshing drink has a delectable palette, including sweet-tangy flavours and a slightly spicy base.
What’s more interesting? The Kairi Panha also has various health benefits that not many know about. So, if you look forward to relishing this interesting, cooling recipe, especially to keep the heat at bay, continue reading this recipe blog. Find out what benefits aam panna has in store and discover two very interesting versions of making this easy recipe, along with some expert tips.
Bottle up the goodness of mango panna: Explore its top benefits
The aam panna, or the kairi sharbat, is a rich source of various vitamins, including Vitamin C, B1, B2, and B6. It also contains certain percentages of iron, magnesium, and potassium. No doubt, the elders recommended having this cooling drink in the summer. However, there are more benefits that you must know about:
● Helps avoid heat stroke
During summer, due to sweating and soaring temperatures, there is a chance of excessive loss of electrolytes. Consuming Kairi Panha can help restore the electrolyte balance. It surely helps in keeping the heat stroke at bay.
● Prevents dehydration
When the summer gets unforgiving, a glass of chilled kairi sharbat can work wonders and does more than just refresh! Consisting mainly of salt, raw mangoes, and water, it helps replenish the body's lost salts and water. It helps in preventing dehydration most deliciously!
● Boosting the immune system
As mentioned, aam panna is a good source of vitamin C and B6. It also contains a variety of carotenoids. And guess what? All these nutritional elements contribute to boosting your immune system! So, with every glass of the kairi sharbat, you are enhancing your immunity.
● Preventing constipation
The Kairi Panha contains good amounts of bioactive components. They help ease digestion and enhance the power of your digestive system. It results in better gut health and the prevention of constipation.
● Good for a healthy heart
Mangiferin is a polyphenol compound found in mango, and that’s why it's also in the aam panna recipe. It plays a vital role in reducing heart inflammation and helps maintain cholesterol levels. Also, other heart disorders stay at bay.
Making sweet choices for the aam panna: Selecting sweeteners
When making the kairi sharbat, you can use a sweetener of your choice–there are several options, which are given below:
Sugar
One of the most common sweeteners used in making mango panna is white sugar. It blends easily with the raw mango pulp and complements its sharp, tangy taste. When you use sugar in the kairi sharbat, it might turn out to be pale yellow or lemon yellow.
Jaggery
If you want to add more depth and traditional flavour to your kairi sharbat drink, add jaggery instead of sugar. Jaggery can influence the colour of the panna–from caramel yellow to light yellow, it can be anything.
Evaporated cane juice crystals
Looking for a natural sweetener made from sugar cane? Evaporated cane juice crystals can help! Being less processed, they retain maximum nutritional value. Thus, they are perfect for adding to the aam panna, especially for those who want to avoid sugar and prefer a healthy and tasty substitute.
How to make aam panna: Two delicious versions and ingredients
Raw mango or kairi panna can be made using two different methods: by pressure cooking the raw mangoes or roasting them!
The pressure cooking or boiling method is mostly used in the Maharashtra and Gujarat regions. However, the roasting process is commonly used in northern India. The best part is that, whichever method you opt for, the aam panna recipe ingredients are common under both methods.
Ingredients for aam panna for both versions: Suitable for 8-9 servings
For pressure cooking, you require:
● 2 raw mangoes (medium or large size)
● 4 cups of water
For roasting, you require:
● 2 raw mangoes (medium or large size)
● Roti gas rack
Other ingredients that you require:
● Sugar or any sweetener of your choice (double the quantity of raw mango pulp)
● A few mint leaves
● 1 tsp cardamom powder
● 1 tsp black pepper powder
● 1 tsp black salt
● ½ tsp roasted cumin powder
For serving:
● A few ice cubes
● 2-3 cups of chilled water
Guide to making aam panna: Pressure cooking method
Ready to start making the kairi sharbat? The following guide is here to make things easy for you. Follow the steps mentioned below and enjoy making your favourite summer coolant:
● Step 1: Slice and pressure cook the raw mangoes
Start by washing the two raw mangoes nicely in fresh water. Ensure you wash them thoroughly to remove dirt and impurities on the surface. Then, take a pressure cooker and pour 4 cups of water into it.
Further, add the washed raw mangoes to the pressure cooker and ensure they submerge in the water. Let the raw mangoes or ‘kairis’ pressure cook nicely on a medium flame for up to 4 whistles. After the four whistles, turn the flame off and let the pressure cooker cool for a while.
● Step 2: Extracting the pulp
Open the pressure cooker after 10-15 minutes and remove the boiled raw mangoes and place them on a chopping board. You can use a knife to see whether it easily slides through the pulp. If it does, start peeling. Take a sharp knife and peel the skins of the raw mangoes. You can also hand peel the raw mango skin, but ensure they have cooled down to prevent burns.
Remember, if the raw mangoes have boiled properly, the soft pulp will come out easily. Chop the boiled raw mangoes into pieces and add them to a strainer. Mash the pieces and strain the pulp in another bowl.
● Step 3: Blending well
Take the mashed and strained pulp in a blender and ensure it is without any raw mango chunks for a smooth consistency. Now, add the sweetener of your choice. It would be better to use the powdered form for a fine paste. Add the sweetener in a quantity that is twice the proportion of the mango pulp.
For example, if you get 1 large cup of raw mango pulp, take 2 cups of the powdered sweetener. After this, add the finely pulverised, aromatic spices. Add cardamom and cumin powder for that earthy flavour and black pepper powder for a slightly spicy tinge.
Finally, add the black salt and blend the mixture well until the sweetener dissolves and becomes one with the mixture. You can add a little water to adjust the consistency. Your aam panna concentrate is now ready. Pour it into a glass jar or bottle and refrigerate it. Let it chill for at least 1 to 2 hours before serving.
● Step 4: Serving chilled
It's show time–serve the kairi sharbat with chilled water. For this, take a glass and add 1 to 2 tablespoons of the aam panna concentrate. Add chilled water and dilute to make a drink. Also, add ice cubes to make the drink more refreshing and enjoyable.
After pouring into the glass, stir the drink well. Garnish with mint leaves and a pinch of black pepper. If you have guests coming over to your place, you can decorate the glass rim by coating it with sugar crystals or salt. Use juice glasses. It enhances the visual appeal of the kairi sharbat, making it look more tempting.
Easy guide for making aam panna recipe: Roasting method
If you want to use the roasting method to make the aam or kairi panna, refer to the following steps and prepare a chilled drink easily:
● Step 1: Roast the Raw Mangoes
Wash and wipe the 2 raw mangoes nicely and place them on a roti stand on a gas stove. Keep the flame medium-low. Ensure you keep turning the raw mangoes at regular intervals so that they cook and get charred evenly.
You can use a stainless steel kitchen tong to turn the raw mangoes from one side to the other to prevent burns. Once the peels are charred, slide a knife into the mango, and it must slide out easily without resistance, indicating the raw mangoes are cooked appropriately.
● Step 2: Peel the roasted raw mangoes
After you finish charring the kairis, remove them from the gas stove and let them cool for some time. You can also keep the raw mangoes in cool water to bring them to normal room temperature. After they have cooled down, start peeling.
Use a knife to scrape off the charred peels from the raw mangoes. Remove the peels completely and chop the raw mangoes into fine pieces.
● Step 3: Mix with spices and refrigerate
Take a blender and add the raw mango pieces to it. Before adding spices, add the sweetener of your choice to the blender. Remember, maintain the ratio of 2:1. This means that if you have 1 cup of raw mango pulp, add 2 cups of sweetener.
Add a few mint leaves and ice cubes. Then come in the zesty, flavourful spices–cumin and cardamom powder. Further, add black pepper powder and salt. Blend the pieces with the ingredients well and make a smooth paste. Pour the aam panna concentrate into a glass bottle; you may add a few pieces of raw mango to the glass bottle. Refrigerate the concentrate for at least 2 hours.
● Step 4: Garnish and serve the aam panna
After the concentrated syrup has chilled, take one or two spoons of it into a glass with a few ice cubes. Add chilled or regular water to dilute and make a drink. Garnish with fresh mint leaves. You can coat the glass rim with salt crystals to make the kairi sharbat look more enticing.
It is recommended that you use juice or cocktail glasses. Trust us–if you have friends over, this drink and the presentation can help you get all the praise!
Helpful expert tips to enhance your kairi sharbat
Before you make the aam or kairi panna, have a look at the following tips. They can help you in enhancing the drink’s flavour and preserving the concentrate efficiently:
● Choose the right raw mangoes
If you want the flavour of your kairi sharbat to be just right, start by selecting unripe, tart mangoes. They add the perfect sourness to the drink. However, if you want to tone down the sour flavour, add just ¼ of semi-ripe mango to the preparation in addition to the sweetener.
● Use an airtight container to preserve
When storing the kairi panna concentrate, use a food-grade, airtight container. A glass or a stainless steel jar can be a great choice. Thus, the concentrate will not react with the container’s material, maintaining a fresh and safe flavour profile.
● A pinch of chilly powder can work wonders!
Want to enhance your aam panna drink? Add a tinge of extra spice to it! You can do this by adding just a pinch of red chilli powder to the glass after adding the concentrate. Then, add chilled water and ta-da–your fiery, tongue-tingling panna drink is ready. Cheers!
● Avoid refrigerating in the freezer
Store your kairi sharbat concentrate in the fridge and not the freezer. Freezing it can change its natural flavour and dull the spices. It can make your drink less enjoyable when diluted with water or ice.
Wrapping up
When looking forward to making a revitalising addition to your culinary experience, try preparing aam panna. With several of its nutritional benefits, it can also be an excellent cooling element in your diet, especially during the summer months. Gather all the ingredients as mentioned in this guide and start preparing the concentrate step-by-step using the pressure cooker or roasting method.
Store it appropriately in a food-grade container and enjoy the drink whenever you want. Also, garnish the serving glass in style to upscale the aesthetics of the kairi sharbat, making it more appealing to the eyes.
FAQs
How much time is required to make aam panna?
It takes around 30 minutes to make the aam panna concentrate. After it's ready, you can start preparing the servings as and when you prefer. Making the drink using the already-made concentrate hardly takes two minutes.
How do you give a green tea punch to the kairi panna?
Take hot water in a cup and immerse a green tea bag in it. After 5-7 minutes, remove the tea bag and add the aam panna concentrate to the water and give it a mix. Garnish with ice cubes and mint leaves. Your green tea kairi panna is ready!
How long does the aam panna concentrate last when kept in the fridge?
If the concentrate is made using a pressure cooker or the boiling method, the concentrate can easily last for a month. However, if you have used the roasting process, the concentrate will last fresh for a week in the fridge. Ensure you consider this before determining the quantity you are going to prepare.