Gur Kairi Panna | Raw Mango and Jaggery Summer Drink

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"Aam ka Panna" or "Kairi ka Panna" is a popular Indian summer drink made using raw mangoes, which is flavored with fresh mint and a subtle hint of spices. This drink is quite healthy, not only known for its cooling properties but also for its digestive health benefits.

Coming to the recipe, aam panna is made in several different ways with every household having its own recipe. While some families make this traditional thirst quencher by roasting the raw mangoes while many households follow the age-old way of boiling the raw mangoes and then blending the pulp with handful of mint leaves, sugar and spices. What I am sharing with you today, is my family's heirloom recipe with some little modifications for all the ease and convenience; just for example, along with raw mangoes, I have also used one ripe mango which gives it a beautiful flavor. Also, rather than boiling whole mangoes, I have peeled and cubed the mangoes before boiling which makes the entire process mess-free. And last but not the least, instead of using refined suagr, I have made this panna using gud or jaggery which makes it even more healthier. If you are fond of having homemade aam panna in summers, then do try out this recipe.

Gur Kairi Panna | Raw Mango and Jaggery Summer Drink


INGREDIENTS

  • Raw mangoes, medium size - 4 to 5
  • Ripe mango (I used kesar) - 1
  • Grated gur (jaggery) - 1 cup
  • Mint leaves - 1/2 cup
  • Salt - to taste
  • Black salt - 1 tsp
  • Roasted cumin powder - 1 tsp
  • Red chili powder - 1/2 tsp
  • Water - 2 cups
Adjust the quantity of jaggery and spices as per your taste preference.


Gur Kairi Panna | Raw Mango and Jaggery Summer Drink


METHOD

  • Peel the mangoes. Cut them into cubes and discard the pit.
  • Add them in a kadhai along with 2 cups of water. Cook for around 15-20 minutes on low-medium flame until mangoes are nicely softened.
  • Let them cool down completely.
  • Blend to a smooth puree along with residual water and mint leaves.
  • Put the puree back to kadhai. Add in gud and all spices.
  • Cook for another 10 to 15 minutes on low heat.
  • Aam panna concentrate is ready. Let it cool down completely before transferring to a clean glass bottle. Store in refrigerator.
  • For serving, add few ice cubes in the serving glasses. Add about 2 to 3 tbsp of concentrate and fill the glass with chilled water. Adjust the seasoning as per your liking.
  • Garnish with mint leaves and serve chilled.

Gur Kairi Panna | Raw Mango and Jaggery Summer Drink

Gur Kairi Panna | Raw Mango and Jaggery Summer Drink


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