Picture this: You’ve just wrapped up an intense workout session leaving every muscle in your body drained but elated, with a raging thirst that craves something truly revitalising to recharge your energy. Introducing aam panna, or as we Marathis call it – kairicha panha कैरीचं पन्हं. This quirky concoction is about to sweep your palate off its feet and waltz it away into a world of tangy, sweet, and spicy serendipity.
Aam panha or aam panna or kairi panha is not just a drink; it’s an experience. The tangy-sweetness will make your taste buds dance with joy, and the refreshing aroma can lift your spirits on a hot summer day. It’s a drink that instantly transports you to a tropical paradise, where the sun is shining, and a gentle breeze is blowing.
But aam panha or kairicha panha is not just about taste and aroma. It’s a healthy drink that can do wonders for your body. It’s a natural energy booster that can keep you going all day long. It’s also a great source of vitamin C and antioxidants that help to improve your immunity. And the best part? It’s reasonably low in calories, which means you can indulge guilt-free.
So, the next time you feel thirsty on a hot summer day, don’t just grab any drink, grab a glass of aam panha or kairicha panha and savour the moment. After all, life is too short to drink boring drinks.
What is kairicha panha?
Kairicha panha is a popular summer beverage that originated in Maharashtra, a state in western India. Kairi is the Marathi word for raw mango, and panha refers to the drink made from it.
In Maharashtra, kairicha panha is consumed during the summer months. This refreshing and flavourful drink has a tangy-sour taste that is well balanced with the sweetness of sugar or jaggery and the warmth of spices. Served with ice cubes and garnished with mint leaves for added freshness, this drink is also used as a base for making other beverages be they cocktails or mocktails. In this blog post, I’ll show you just that – with an easy mango mojito recipe.
What is the origin of kairicha panha, aam panha or aam panna?
Historical records suggest that the Mughal emperors, who ruled India from the 16th to the 18th centuries, were fond of mangoes and may have played a role in popularising the fruit and its many uses, including aam panha. The Mughals were known for their love of food and often held lavish feasts which included a variety of mango dishes and desserts. However, according to Indian food historian Pushpesh Pant, the drink predates the arrival of the Mughals in India and was a rehydration remedy devised by Indian ancestors. He says “We find mention of aam panna in ancient Ayurvedic literature as well as in the writings of Kālidāsa, which was long before the Mughals came to India. Panna is derived from the Sanskrit word ‘paaniya’ which translates to something one drinks.”
What kind of mango should you choose to make kairicha panha?
Kairicha panha is prepared using raw mangoes that have just started to ripen. They need to be green on the outside but with flesh that has started to ripen to a yellow colour. The mangoes should still be firm but you don’t want very sour unripe mangoes for this drink. There are several varieties of raw mango that are suitable for making kairicha panha but you don’t need a premium variety like hapus or kesar to make panha. I tend to pick totapuri. But any medium to large-sized raw mango starting to ripe will do nicely.
How is kairicha panha prepared?
It all starts with making a raw mango concentrate which is then used to make the drink. Traditionally, raw mangoes are peeled, chopped, and boiled until soft. The boiled mangoes are then mashed and blended to a pulp. Sugar, black salt, and spices like roasted cumin, cardamom, and black pepper are added to the mango pulp to give it a tangy, sweet, and spicy flavour. The mixture is then strained to remove any fibrous pulp and refrigerated until ready to serve.
There are several other ways to cook the mangoes for the concentrate. One way is to cook them with skin on in either a regular pressure cooker or an Instant Pot. Then simply scrape the mushy flesh off the peel and seed. Add salt, sugar and spices then blend and ta-da your raw mango concentrate is ready for use.
In this recipe, however, I peel and chop the mangoes and cook them in a regular pan until mushy. I also prepare a sugar syrup alongside. I add aromatic spices to the raw mango mush and blend to a smooth purée before straining it into the warm sugar syrup.
Once the raw mango concentrate is ready then you can let your imagination run riot to either make the legendary mango panha drink or make a cocktail or mocktail of your choice. You can even contemplate spreading it, like jam, on toast.
How to store the raw mango panha concentrate?
Always store it in a sterilised and airtight-lidded jar. There should be no trace of moisture in the jar. So I first wash, then dry the jar with a clean cotton cloth or tea towel. Then, pop it into a preheated oven for 10 minutes at 100C. The jar should have completely cooled down before use. Transfer the freshly prepared raw mango panha concentrate into the jar and ideally, store it in the fridge. It keeps well there for a month or two. If, however, you keep it at room temperature, make sure to finish it up within a week or so. I haven’t tried freezing it but there’s no reason why you shouldn’t.
How to make the kairicha panha or aam panha drink?
Simply, generously spoon the concentrate over a bed of ice in a tall glass jar. Throw in a handful of mint leaves for freshness and flavour. Fill in with chilled water and stir. That’s it. Kairicha panha is ready!
How do you make a mango mojito using raw mango panha concentrate?
I have shared the recipe below.
Kairicha Panha / Aam Panna / Raw Mango Concentrate And Mango Mojito
Course: AppetizersCuisine: Maharashtrian, IndianDifficulty: Medium10
servings15
minutes15
minutes30
minutesA refreshing summer cooler that’s packed with nutrition and mango flavour with aromatic Indian spices. It has a tangy, sweet and slightly sour taste that is refreshing and thirst-quenching. The sweetness of the sugar is balanced by the tartness of the raw mango and the spices, such as cumin, cardamom and black pepper, add warmth and depth to the flavour. Overall, it is a delicious beverage enjoyed in many parts of India.
The recipe calls for preparing a stash of raw mango concentrate which is then used to prepare a ‘panha’ drink, whenever cravings hit. The concentrate keeps well in the fridge for several weeks. You can even prepare cocktails using the concentrate like the ‘panha’ mango mojito cocktail recipe I shared below.
Ingredients
- For the raw mango concentrate
300g chopped raw mangoes (washed, peeled and chopped)
200ml water to cook the mangoes
125g (½ cup) unrefined sugar
60ml (¼ cup) water to make sugar syrup
¼ tsp cardamom powder
¼ tsp black peppercorns (crushed)
½ tsp roasted and ground cumin
a few strands of saffron
pink Himalayan or black salt or regular salt to taste
soaked fennel seeds (optional)
- For the ‘panha’ drink
3 tbsp raw mango concentrate
chilled water, as needed
3-4 sprigs of fresh mint
4-5 ice cubes
pink Himalayan or black salt to taste
- For the ‘panha’ mango mojito cocktail
3 tbsp raw mango concentrate
150ml soda or tonic water (or even still water, if you prefer)
50ml vodka (2 shots)
3-4 sprigs of fresh mint
¼ inch ginger
1 tsp pink Himalayan or black salt
½ tsp roasted and ground cumin
juice of ½ a lime
4-5 ice cubes (to crush)
ice for garnish
soaked fennel seeds (optional)
Directions
- For the raw mango concentrate:
- Cook the raw mangoes with the salt and water until soft and allow to cool.
- Prepare a sugar syrup with the sugar and water until you get a single thread consistency when stretched between fingers.
- Add the roasted cumin and cardamom powder along with the crushed peppercorns, soaked fennel seeds (if using) and saffron to the cooked mangoes. Then blend to a smooth purée.
- Strain the blended purée into the warm sugar syrup. Adjust the seasoning.
- Bring the entire mixture to a boil once again.
- Store in a clean moisture free airtight jar.
- For the ‘panha’ drink
- Drop the ice cubes into a tall glass and add 2-3 tablespoons of raw mango concentrate.
- Season with black or Himalayan salt and scrunched-up mint leaves.
- Add water to the glass, filling it about three-quarters of the way. You can adjust the water quantity based on your taste preference.
- Stir well until the concentrate and water is well combined. Adjust the seasoning, if needed.
- Garnish with a sprig of fresh mint
- For the ‘panha’ mango mojito cocktail
- Whizz up the ice cubes, mint, ginger and soaked fennel (if using) in a grinder to prepare a minty slush.
- Drop the ice cubes in a tall glass. Add the minty slush on top.
- Next, add vodka followed by the raw mango concentrate, black salt, roasted ground cumin, lime and soda water.
- Stir everything together and garnish with a slither of raw mango, a sprig of fresh mint and some crushed ice.
Notes
- Pick raw mangoes that are not bruised and have just started to ripen.
- Wash and pat dry the mangoes before use.
- Make sure you peel off the stalk of the mango which is often sticky with sap.
- Swap sugar with jaggery, if you wish. You may also add nutmeg to the raw mango concentrate.
- Don’t cook the sugar syrup longer than needed. Stop cooking as soon as a single thread consistency is reached otherwise the sugar may crystallise.
- Sugar syrup can get very hot and can scald your hands, if not handled carefully.
- Straining the mango purée helps get rid of the fibrous bits but you can skip it if you don’t mind fibrous panha.
- For the mojito recipe, feel free to skip the alcohol if you wish. It will still turn out amazingly.
- Roast the cumin seeds over a low to medium flame in a small pan until their aroma is released. Allow to cool. Then grind them to a powder to add to the raw mango concentrate for a more flavourful and aromatic aam panna.
- Black or pink Himalayan salt is highly recommended for a zingy taste and good health but swap with regular salt, if you can’t find either.
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