"Chilled Kairi-Pudina-Adrak Panna/Raw Mango-Mint Leaves-Ginger Coolant" ... A delicious aromatic drink to quench that thirst and beat that rising burning summer heat ... Pannalicious …..
** Kairi ka panna (Raw Mango Coolant) as I have often mentioned before is a very 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 during the month of summer when raw mangoes are plenty in season. People serve this drink during festivals, celebrations and road shows as is the tradition during Gudi Padwa/Samsar Padva/Hindu New Year. This is a khatta meetha theekha (tangy sweet spicy) drink, that is awesome to sip on and yes that’s exactly the way I prepare it. I have already posted preparation the traditional method and also my variations with addition of different ingredients to the panna before. I am always fond of pudina / mint flavor and love adding it to dishes and certain types of juices and drinks.
** I have actually posted a similar panna before but in that particular drink I had added on both coriander leaves and mint leaves along with sugar for sweetness. But for this one, as I wanted to make it healthier I have added on jaggery / gud and prepared it using only pudina / mint leaves making it stronger in flavor. The "Chilled Kairi-Pudina-Adrak Panna/Raw Mango-Mint Leaves-Ginger Coolant" was really awesome and tasty to sip on. Sharing a common link to panna and panak at the bottom of this recipe, both are similar in taste and preparation while panak is a famous coolant from Konkani Saraswat Cuisine. I have also included a common link to coolants, which you can glance through for more options too. Do try out those that appeal you and enjoy with your family and friends and keep the scorching heat at bay this summer.
** Here is the simple recipe of "Chilled Kairi-Pudina- Adrak Panna/ Raw Mango - Mint Leaves -Ginger Coolant" …. Do try this out ….
** Take 2 large sized Kairi / Raw Mango, wash and wipe it clean. They should be very sour in taste. Slice of the stem side portion and discard it. Slice off the sides as close as possible to the seed inside taking care to see that you do not cut the seed. Chop the slices into small pieces. Put the cut pieces along with the seeds (seed is added so that you can remove the fleshy portion that’s still available around it), 2-3 heaped tblsp of finely chopped ginger, 2 tblsp of black peppercorns and 2 cups of water into a pressure cooker pan. Pressure cook to 2 whistles and let cool down on its own. When cooled and you are able to remove the lid, uncover and let the cooked kairis / raw mango cool completely.
** Pick on leaves of Pudina / Mint Leaves; say about one full packed cup. Wash them and put them in mixer grinder along with the cooled down mango pieces. Remove as much as flesh possible from the seeds and add them also into the mixer grinder while discarding the inner seed (Katho). Also, add in the water in which it was cooked, the pepper corns and ginger pieces too. Add about 3-4 cups of jaggery powder or grated jaggery and one more cup of water and grind all to a very fine paste. The ingredients should be ground fine and you can add in more water if needed while grinding the same. Now add in 2-3 cups of water and mix all for a minute in the mixer and remove.
** Sieve the prepared panna through a muslin/ cotton cloth into another clean stainless steel vessel. Always use clean muslin/cotton cloth for sieving to remove the dirt particles as sieving it in steel sieve will not serve the purpose and you will not get a properly sieved panna. Check the sweetness of the panna before doing so and add only that much as per your individual liking. Add in the juice of freshly squeezed juice of 2 lemons, kala namak to taste, required amount of water and mix well. I prepared about 2 liters of panna in this proportion. Put it in the fridge overnight to chill, as this panna needs to be served very chilled for best taste.
** "Chilled Kairi-Pudina- Adrak Panna/ Raw Mango - Mint Leaves -Ginger Coolant" is done and ready to be served. This is a Khatta MeetHa TeekHa coolant that can be served during summer time to beat the heat. Do not worry about the inclusion of black pepper corns to the coolant, pepper once it reaches the stomach is said to be a coolant, though it is fiery on taste. This juice must be served chilled to enjoy the taste unlike other juices. Your friends are sure to love this tasty panna with awesome aroma and flavor of pudina/mint.
** Given below is a common link of “Panna” and “Panak” both of which are similar in preparation and taste. Panna is more a Maharashtrian drink while Panak is from Konkani Saraswat Cuisine. You can also check out on other “Coolants” too and try them out. Do check out the link for varities of coolants to relish with your family and friends.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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