Kairi Ka Panna is a very refreshing drink made especially during the summer time in India when mangoes are in season. It is served when anyone comes in from the hot sun. The touch of black salt and cumin powder gives a unique taste to this appetizer. Don’t be surprised if you are hungry after having this drink.
In Gujarat it is also known as Kachi Keri no Baflo .This drink is usually as a delicious appetizer . It is also known for its heat resistance properties.
Summers in Dubai are quite longer. And this year it is predicted to be hottest summers. We are still half away to the summer season. We are trying to chill off with as many drinks as possible. Panna is usually served when one comes back from the scorching sun due to its heat resistance properties.
Serves 10
60Cook Time
Ingredients
- 4 large raw green mangoes
- 2 cups water
- 1 1/2 cups sugar
- 1 tbsp. cumin powder
- 1 tbsp. black salt
Instructions
- Wash the mangoes.
- Pressure cook mangoes with the 1 1/2 cups water for four whistles OR Take a deep saucepan, add mangoes and water. Cover and cook until mangoes are tender. When the skin becomes pale green the mangoes are ready. Cool.
- When cool, peel the skin, remove seeds and squeeze out all the pulp.
- Put the pulp in a blender along with water. Add sugar, cumin powder and black salt. Blend mixture until everything is pureed well.
- Store panna in an airtight bottle. Can be stored in the refrigerator for up to 15 days.
- To Serve: Add 1/3 panna to 1/2 glass of chilled water. Add crushed ice and serve.
Nutrition
