Kachhi keiri ka pana/panna (raw mango beverage)

Summer brings many childhood memories of spending time with friends after exams. These include gulping one big watermelon with your cousins, having chilled musk melons early in the morning, munching grapes whole day, drinking Mangoshake (aamras), preparing sharbat (beverages) with Rasna and Roohafza, and drinking my favorite kachhi kairi ka pana with smoky flavor!!

 

Kachhi kairi is raw mango and pana/panna is beverage which is prepared by either boiling or roasting raw mango. At my parents’ house we had traditional chulha (stove) and my mother used to roast raw mangoes on that. This roasting method gives wonderful charred flavor to the drink.

The other method is to simply boil raw mangoes and prepare this beverage. Kairi ka pana is a refreshing summer drink and adding fresh mint leaves enhances its already wonderful taste. It has sweet, salty and tangy taste and jaggery can be used instead of sugar. After preparing you can add a few ice cubes or leave it in the fridge till it is chilled.

To prepare kairi ka pana, always buy firm raw mangoes. If you will just keep on postponing the preparation for 2-3 days, kairi will ripen because of summer heat and will turn sweet. The same happened with me, so if you will see the pictures, the pulp has slight yellow colour. But as the taste of the pulp was still tangy, I went ahead with the rest of the process.

Ingredients :

Raw mangoes (kairie), sugar powder, white salt, black salt, red chilli powder, dry cumin seeds powder, dry mint powder and fresh mint leaves.

Use all dry ingredients as per your taste buds. Sugar or jaggery is added so that the extra tangy taste of raw mango can be balanced. Therefore, sugar gets added a lot more than the other ingredients. Rest of the ingredients are added to enhance the flavor. Add them in small quantities and check the taste from time-to-time and adjust according to your liking. My personal suggestion is to go generous with mint and roasted cumin seeds powder.

Process :

Wash and boil or roast kairie (raw mangoes) till they are become soft. Don’t throw away the water in which kairie is boiled.

Let them cool down completely and peel off the skin.

Take out all the pulp and mix it in boiled water.

If you are using granulated sugar, pour this pulp and sugar in mixer and grind it till sugar is mixed thoroughly. If using hand blander, use powdered sugar. Pour this mixture in a pan.

Add other dry ingredients, mix them well, taste and if you are satisfied with the ratio of all ingredients, add finely chopped green mint leaves.

Mix it well and kachhi kairi ka pana is ready to beat the summer heat 🔥.

 

 

Aamras (Mangoshake)

Aamras (Mangoshake) is purely fresh summer beverage. Aamras is very much popular during summer in India. Mangoshake is prepared at home regularly and always availabe at juice corners.

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Summer is best known for fun filled freedom from school, playing for hours without worrying about school homework, no need to get up early in the morning, having cousins at your home, or visits to Nani ma ke or dadi ma ke ghar, and having lots of cool drinks, sharbat, chilled ice-cream and lots of fruits. I remember during summer we used to gobble one big sized watermelon after dinner!!!!!!! Mangoes were used in different ways.  Raw mango for pana, chatni, pickle, loungi Kairie ki loungi (raw mango dish) , or eat it just like that with salt.  My favorite was always sweet and sour pana. My mom used to roast raw mangoes instead of boiling them to prepare pana Kachhi keiri ka pana/panna (raw mango beverage)and I still have that yummy tangy taste. Dussehri is considered the best variety of mango in North India. Just slice into pieces and enjoy……. 😋😋We used to enjoy aamras or mango shake in the evening during summer, because as kids we were not allowed to have tea. Now I prepare aamras with breakfast. In Bangalore I buy Baiganpalli mangoes specifically for mango shake as it gives lots of pulp. One glass of mangoshake, and you are good to go for  next 3-4 hours…….

Ingredients :

Mangoes, Sugar and Milk

Procedure :

Wash mangoes and peel them.

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  • Slice them into small pieces.

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  • Grind these pieces along with sugar.  You will get nice smooth paste like consistency of pulp.

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Add milk in it and run the mixer again.

Your mango shake is ready. You can keep it in the fridge to chill it for two hours, or if you can’t wait that long, just crush some ice cubes and add in mango shake. Pour in glasses, cut small pieces of mango and add on top (optional). I love to sip and eat mangoes at the same time 🤣🤣. Enjoy the king of fruits…..

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