Aam Panna | Kairi Panha Recipe

Published: May 20, 2022 · Modified: May 20, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

Aam Panna also known as Kairi Panha is a sweet and tangy chilled raw mango drink laced with cardamom and saffron. Packed with vitamin C, this refreshing summer drink is also perfect for entertaining! 

The recipe was originally posted in June 2019 and has been updated with new photos and video

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This recipe is so good you want to definitely make a bigger batch so you can have it over and over. It is one of our family traditions, to make jars of the concentrate which can be refrigerated for extended shelf life. Simply, stir in cold water and ice and you can make a glass of delicious thirst quencher on demand. You can also use the mango concentrate as a jam, or scroll down for other delicious ideas!

What is Aam Panna

Aam Panna or Panha is a soothing raw mango drink enjoyed during the hot summer months in India. It is made with raw, green mangoes that are sour and unripe. Traditionally this beverage is made to be enjoyed immediately, but I like to make it as a concentrate and refrigerate it so that it’s ready to mix with water to enjoy as soon as I’d like.

What is Kairee

Kairi is a Marathi word for raw, unripe green mango. Mango is called Aam in Hindi and hence, I use the words Kairi and Aam interchangeably in this recipe. 

How to pick mangoes for making panna

Buy unripe mangoes that are green and feel tough from the outside. Mangoes should not be soft or ripe, as ripe mangoes get sweeter and will not have the tangy taste of the drink. Many Indian and Asian grocery stores sell raw mangoes during summer. Feel them from all sides, making sure they are hard from the outside. 

Ingredients

Aam Panha needs a few ingredients – raw mangoes, sugar, cardamom, saffron, and salt. While serving you may want to add a pinch of black salt or rock salt.

How to make Aam Panna

• Wash and dry the raw mangoes. Peel the mangoes, discarding the skin
• Add 1 cup of water to the Instant Pot insert and place the trivet inside. Place the peeled mangoes in a stainless steel container. Place the pot with mangoes on top of the trivet. Pressure cook on high for 20 minutes followed by natural pressure release
• Open the Instant Pot/pressure cooker and take the pot with mangoes out and allow the mangoes to cool. Once the mangoes have cooled down take out all the pulp and discard the pits.

• Discard the water from the Instant Pot insert, dry it completely and add the pulp to it. Add, sugar, cardamom, salt, and saffron.
• Mix well and cook on saute (low) for 15 minutes.
• Blend the mixture with an immersion blender to make smooth jam-like consistency.

• Allow the concentrate to cool down and then store in a dry glass jar. Refrigerate for up to a month.

Serving Mango Panna

To serve simply mix, 3 to 4 tablespoons of concentrate with water, ice cubes, and a pinch of rock salt or black salt. Mix in a cocktail shaker or use an immersion blender for a smooth consistency, add ice cubes, and serve immediately with an optional sprig of mint.

Ideas to serve mango panna concentrate

Once you have made the concentrate you can also use it as Mango Jam. It tastes delicious on toast or brie and jam sandwiches, or alongside cheese and crackers! So, feel free to use this Instant Pot recipe for the best-tasting homemade mango jam. 

Love Mangoes? Here are some more Mango recipes to try:

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Kairi Panha / Aam Panna

A sweet and tangy raw mango drink. Makes 32 ounces of concentrate

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Drinks

Cuisine: Indian

Servings: 20

Calories: 57kcal

Author: Archana Mundhe

Ingredients

Instructions

• Wash and dry the raw mangoes. Peel the mangoes and discard the skin.

• Place the peeled mangoes in a stainless steel container. Add 1 cup of water to the Instant Pot insert and place a trivet. Place the pot with mangoes on the trivet.

• Close the Instant Pot with the pressure release handle to sealing. Pressure cook on high for 20 minutes followed by natural pressure release.

• Open the Instant Pot and take the pot with mangoes out and allow to cool. Discard the water from the main pot and dry the pot completely.

• Once the mangoes have cooled down take out all the pulp using your hands or a spoon. Discard the seeds.

• Place the pulp in the main pot. Add sugar, saffron, cardamom and salt. Mix everything and cook on saute(low) for 15 minutes.

• Turn the saute off and blend the mixture with an immersion blender to make smooth jam-like consistency. Note – This concentrate will continue to thicken as it cools down. Allow the concentrate to cool down and then store in a dry glass jar. Refrigerate for up to a month.

• To serve Aam Panna, mix 3 to 4 tablespoons of concentrate with 1 cup of cold water, ice cubes with a pinch of rock salt. Mix in a cocktail shaker or use an immersion blender for smooth consistency. Add ice cubes and serve with mint sprigs. 

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 336IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 1mg

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