Kairiche panhe
AI-drafted · awaiting admin review
A sweet-sour drink of cooked raw mango, jaggery or sugar, cardamom and saffron, drunk to beat the summer heat.
Region: MaharashtraOccasion: Summer; Chaitra Gauri haldi-kunku gatheringsTime: 30 minServes: 6Vegan
Ingredients
- 2 medium raw mangoes (kairi)
- ¾ cup jaggery or sugar
- ½ tsp cardamom powder
- A pinch of saffron
- A pinch of salt
- Cold water
Method
- Pressure-cook or boil the raw mangoes whole until soft.
- Cool, peel and squeeze out all the pulp.
- Blend the pulp with jaggery until smooth. Add cardamom, saffron and salt. This concentrate keeps in the fridge for a few days.
- For each glass mix 3–4 tbsp concentrate with cold water. Serve chilled.
History
Drinks of cooked raw mango are made across western and northern India in summer, as aam panna or panhe.
Significance
In Maharashtra panhe is served with soaked chana (vatli dal) to women guests at the Chaitra Gauri haldi-kunku in spring.