KhatHa MeetHa Kairi (Ambuliche) Panna/ Raw Mango Squash.

"KhatHa MeetHa Kairi (Ambuliche) Panna/ Raw Mango Squash" ... a delicious and famous summer drink prepared almost in every Maharashtrian home when raw mangoes are in season ...  Yummilicious ...

** Kairi ka Panna is a famous summer drink from the state of Maharashtra in India. Every home, every corner of the street or shops seems to be having them either for selling or relishing. People serve this drink to guests during festivals and celebrations too. This is a khatta meetha and a bit theekha drink. Well that’s the way I prepare it, you may make any variations you like on spice quantity.

** Raw mangoes being plenty in summer season are used in all possible ways. Be it in the preparation of panna a tasty drink, pickle a spicy ready to eat side dish or made to preserve all through the year, rice dishes such as mavinakai chitranna or pulavs, Dhals, chuteny, they are also added to fish curries to bring in that tangy additional flavour in place of tamarind, bimbul, kokum etc. try it, tastes wonderful. 

** I prepared this panna in bulk for the party at my friends place, so I made it a little bit in the concentrated form, as it was easier to carry from home to her place and to serve it right away. All you have got to do is add in chilled water with plenty of crushed ice and mix well and delicious chilled kairi ka panna is ready to be relished and enjoyed with some starters right away, the same can be followed at home too.

** Here is my recipe for "KhatHa MeetHa Kairi (Ambuliche) Panna/ Raw Mango Squash" ... my style which I learnt from a Maharashtrian friend ...

** Take 2 large sized raw mango (kairi/ ambuli/ mavinakayi), say about 700 gms in weight. Wash well and wipe it dry with a clean kitchen towel. Slice of the stem side portion and discard it. Slice the sides as close as possible to the seed inside (katho) taking care to see that you do not cut the seed portion.

** Chop the cut slices into medium sized pieces and add them into a pressure cooker pan along with the inner seed (katho). Here the seed is added so that you can remove the fleshy portion that’s still available around it. If the seeds are tender then plz. discard the same and do not add it into the pressure cooker. 

** Add 2 heaped tblsp of finely chopped ginger (adrak/ alle'), 1 tblsp of pepper corns (miri/ mire) along with 1/2 to 1 liter of water. Pressure cook on medium heat to 2-3 whistles, remove and let pressure fall on its own. When cooled and able to remove the lid, uncover and let the cooked kairi/ raw mango cool completely.

** Add fleshy portions including portions attached to seed by squeezing it out (discard seed). Add 750 gms of sugar (shakkar/ sakkar), 1 tsp of cardamom (ellaichi/ yellu) powder, few strands of keshar (saffron), 1 tblsp of kala namak (rock salt) and grind to a smooth puree/ paste adding about ½- 1 liter of water or as required. 

** Note : Addition of sugar is individual preference, you can decrease/ increase as required or add if required when serving too.

** Add water as is necessary only while grinding, remove and strain through a sieve. Though there will hardly be any residue, the process of sieving is must as it removes any fibrous portions/ pieces left. If you prefer to store for a few days pour it in concentrated form into sterilized bottles and put it in the fridge to chill.

** "KhatHa MeetHa Kairi (Ambuliche) Panna/ Raw Mango Squash" is done and ready to be served. While serving pour Kairi/ raw mango concentrate in glasses along with chilled water in the ratio of 1:3 and mix well. You can top it with some ice cubes if desired (optional). Again, you can increase or decrease the amount of chilled water depending upon how sweet you want to serve it or is individuals choice. 

** Sweetness in coolants is a preference depending upon individuals, while some like it sweet, a few prefer it less sweet then there are many more who are calorie conscious, so just serve the way desired by each one, that is the very reason I make it in concentrated form with a little bit less sugar, so that if need be you can add or serve as it is. Either way, do try out this delicious summer drink and enjoy with family and friends.