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Kairiche Panhe / Kairi Panhe / Aam Panna is a famous refreshing traditional Maharashtrian Drink made using Raw Mangoes which adds a nice tangy flavour to this drink.
Indian summers are harsh! Living in tropical climate like India, one needs to keep themselves hydrated throughout this summer. You will hardly find anyone who actually loves the Indian summers!
Here, especially in dry regions, the temperature can sore up to 45 degree Celsius. Being said that, summers brings a dash of smile in form absolute delicious hydrating fruits that are abundantly available through out this season.
Fruits such as watermelon, jamun, jackfruit, tadgola (Borassus flabellifer) and the king of fruit ” Mangoes” makes life quite easy to beat this heat!
I love summers only for two reasons! First, its the season of Mangoes!!! yay!! that means divine indulgence in Aamras (pulp of ripe mango). Then comes the Kairi (Raw Mangoes), oh!! that delicious tangy fruit!
Homemade kairi cha loncha (raw mango pickle), ambe dal, kairi bhaat (mango rice) are some of the most famous Maharashtrian recipes that are made almost in every Maharashtrian household during summers.
The most popular beverage made out of this amazing tangy fruit is a traditional Kairi Che Panhe / traditional Aam Panna. Panha is most famous drink from Maharashtra. It is sweet, tangy and super refreshing drink that is consumed during summers.
Kairi panha is a traditional Maharashtrian summer drink made of raw mangoes (kairi). It is a healthy and nutritious. This is a super quick and easy to make drink.
Made with fresh raw mangoes that are abundantly available in summers along with sweet jaggery (gul) or sugar and completed with a dash of cardamom, this panha makes a perfect thirst quencher.
There are numerous health benefits of this traditional aam panna / kairi cha panna. Let’s see some of the benefits of this magical vegan beverage.
1. It has heat-resistant properties which prevent body from getting heat stroke
2. It prevents dehydration
3. It is rich in Vitamin C and Iron
4. Improves digestion
5. Prevents stomach problems (gastrointestinal problems)
During the summer season, a jar full of panha stocked in the refrigerator is mandatory at my home. Living in a tropical climate like Mumbai, it is highly necessary to keep one well hydrated.
The process of making this kairi panha is very simple. Unripe raw mangoes are pressured cooked. The skin is discarded and the pulp is mixed with jaggery or sugar and blended well in the grinder. Then laced with flavourful aromatic fresh cardamom powder. Sweet and tangy chilled kairi panha is ready.
This panha can be stored in a refrigerator for about a week. You may also make a concentrate of this panha and while serving add water as per needed. We normally make small batches of this panha hence don’t opt for the concentrated version.
Always choose hard unripe mangoes to make panha. You want panha to be tangy and sweet. Choosing a mushy or ripe kairi would make this panha sweet and would not yield the actual taste of this drink.
Instead of jaggery or sugar, you may also add palm sugar to make this panha. Many times Saffron strands are also added to this aam panha to enhance the taste.
Apart from kairi panha other refreshing drinks that are normally consumed during summers are kokam juice, watermelon juice, lemon sharbat, lassi, Mango Mastani to name a few.
The traditional kairiche panhe that we make includes jaggery instead of sugar. Aam panna made with jaggery yields a nice bright, deep yellow colour.
Many times we grind a few mint leaves along with the kairi pulp which makes this panha more refreshing.
You can strain the mixture if you like, but at my place we normally don’t. Love those little bites of pulp ( if any ).
Kairiche panhe / aam panna is relished by all age groups, from elders to kids everyone loves this panna. In the Hindu month of ‘Chaitra’ on a religious occasion to celebrate the onset of the spring season this panna is served along with a popular raw mango dish called ‘ambe dal’.
In many homes and in ours too, this aam panna / kairiche che panhe is the first beverage that is served to the guest when they come from the scorching heat!
This panna is famous with kids and in summers instead of giving them those unhealthy aerated drinks loaded with sugars and chemicals, try giving this healthy and nutritious kairiche panhe / aam panna. They would definitely love it and ask for more!!
What is Panha / Panna?
Panha / Panna is a refreshingly healthy and nutritious summer drink made using raw mangoes along with jaggery. It’s a sweet and tangy beverage that does not contain any preservatives and is very easy to make.
What Is Kairi?
Kairi is the Marathi word for Raw Mangoes.
Is Kairi Panha / Aam Panna vegan?
Kairi Panha / Aam panna is a vegan beverage made of only three ingredients namely raw mango, jaggery, and cardamom powder.
How to serve panha?
Panha is served chilled along with cubes of ice and the addition of saffron strands and cardamom powder.
Let’s see How to make Kairi Panna / Kairi Che Panhe / Aam Panna, a refreshing, healthy sweet and tangy summer drink.
Serves: 6 Glasses
Prep time: 0 minutes
Cook time: 15 minutes
Cooking level: Very Easy
Taste: Sweet & Tangy
- 1 Cup Kairi Pulp (Raw Mangoes Pulp of 4-5 medium-sized raw mangoes)
- 1 1/2 Cup Jaggery (Gul)
- 1 teaspoon Cardamom (Velichi / Ilaichi ) roughly crushed
- 1/2 teaspoon salt
- Ice cubes
How to make Cardamom Powder – Remove the seeds from the pod and crush them using mortel & pestle or you may also use store-bought cardamom powder.
- Pressure cook Kairi (Raw Mangoes) until 4 whistles.
2. Once cooled, remove the skin & separate pulp from the seed, discard the seed.
3. In a blender add the Kairi pulp (Raw Mangoes pulp), 2 cups water, jaggery (gul) and grind to a smooth paste. Adjust the consistency of the liquid as per your preference.
4. Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.
5. Add roughly crushed Cardamom powder (Velichi / Ilaichi) mix well.
6. Sweet tangy Kairiche Panhe – Aam Panna with jaggery is ready.
7. Refrigerate the Panha for at least 2hours before serving.
8. Serve chilled with ice cubes.
1) In case you don’t have a pressure cooker, you may boil the raw mango in a deep pan till it gets nice tender.
2) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) tastes far more better than sugar.
3) You may need to adjust the quantity of Jaggery depending on how sour the raw mango is.