Kairi panha is famous Maharashtrian sweet and tangy raw mango juice .
This rich in vitamin C drink refreshes you in summer!
In Maharashtra many people serves Kairi panha on get together arranged on first month of Marathi calendar, Chaitra.
INGREDIENTS:
7 -8 raw mangos
1/2 cup grated jaggery
2 tsp lemon juice squeezed from fresh lemon
1 tsp cardamom powder
METHOD:
1. Wash raw mangos with cold water .
2. Cut their stems , upper side sticky area.
3. Take a pressure cooker and half or less fill it with water. Don't use more water in cooker while cooking else Panha becomes watery .
4. Put washed raw mangos in it .
5. Cook these mangos on 3 pressure cooker whistles.
6. Once cooker cools down open it .
7. Take cooked mangoes out of it .
8 . Peel them. As they are cooked now becomes soft. You can peel with just hands.
9. Now squeeze peeled raw mangos with hands to take its juice out.
10. Collects it's squeezed juice in a cooking pot.
11. Add 1/2 cup grated jaggery and cardamom powder in it . You can adjust quantity of jaggery as per it's sweetness.
12. Pour this mixture in grinder and grind it becomes paste.
13. While grinding use water left in pressure cooker after cooking raw mangoes.
14. Strain a mixture from grinder with fine mesh stainless steel strainer.
15. This removes mango pieces if any remaining non grated.
16. Pour this thick mixture in glass bottle. Keep in fridge.
17. You can use this as and when require.
18. When you want to prepare kairi panha , add 1/4 glass this mixture from fridge and 3/4 glass cool water together.
19. Stir well.
20. Add 2 drops lemon juice and sir again.
21. Kairi panha is ready to serve.
~ Amruta
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