AAM KA PANHA

AAM KA PANHA is a summer drink made by raw mangoes.  I had already said that I will be posting mango based recipes as the season is on.  Today I am going to present the most delicious and thirst quenching Aam ka Panha relished by everyone especially on the occasion of marriage, thread ceremony  or parties etc. in Maharashtra during Summer.   This is made out of raw mango, sugar or jaggery with little cardamom powder.

 The Kairi is available in abundance, do not waste time, hurry up to the market and pick up some and enjoy.

Let us look at the recipe now:

Ingredients:

1 kg Raw mangoes
½ kg sugar

¼ kg jaggery (I have added only 3/4 kg sugar in my recipe)

¼ tsp cardamom powder

1 tsp black salt

½ tsp salt

Few strands of saffron

3-4 pudina leaves.
1/4 tsp roasted saunf powder

Chaat masala and pepper powder, roasted cumin powder  at the time of serving.

Method:

1.  Wash and peel the mangoes as shown below.

2  2.  Steam cook or pressure cook the mangoes for 4-5 whistles.   While using pressure cook method, do not add water with the mangoes. 

    3. Cook the same till it is soft allow to cool.          
    4. Squeeze out the pulp, put in the mixer  along with pudina leaves and make a smooth paste. sieve through and collect in a vessel.  
    5. In a kadai, melt the jaggery in little water, remove the impurities and keep aside.
    6.  Now add the sugar and melt it, mix the jaggery in it.  
    7.Add   the mango pulp in the sugar, jaggery mix.  
    8. Add salt, black salt, saffron strands and boil till it reaches to a thick consistency syrup. 
    9. Switch off gas, allow to cool, add in the cardamom powder.  
  10.  When it is completely cold, transfer into glass bottles and keep in fridge.

    How to serve:

    When you want to drink the panha,  take out 3-4 tbsp pulp, mix in water,   Add chaat masala, pepper powder (optional), roasted cumin powder and serve chilled  with ice cubes.

   NOTE:

1    In my recipe, I have added only  ¾ kg sugar.  Actually, Maharashtrians prepare the same with Sugar and Jaggery.

Tips:  the sugar and salt you may adjust according to the soureness of the mango.  Or while serving, if need be, sugar can be added.

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