The scorching heat of summer months makes you look for coolers all the time. Raw Mango Panna has been part of Indian cuisine for a very long time. It helps to cool your body. Before stepping out if you have a glass of raw mango Panna you will be protected from heat stroke. Traditionally Kairi Panna is made by roasting raw mangoes on gas flame or charcoal. That's a tedious process. I am sharing a very simple and quick way to make the same. You can make this puree and keep it in the fridge for a week. You can make extra and even freeze it. Whenever you want to have Panna, you just have to mix the puree into some cold water. It's that simple. When you peel and chop half kg raw mangoes, you get 350gms. Scrape all that you can from the seeds. That is what I have mentioned in the ingredients. Please do read the notes.
Ingredients Raw Mango 350 gms Water 1/2 cup Salt 2 tsp Black Salt 1tsp Red chili pd 1/2 tsp Roasted Cumin pd 1 1/2 tsp Jaggery 150 gms Sugar 50 gms Mint leaves 20-25 Method 1 Pressure cook chopped raw mango, 1/2 tsp Salt and water for two to three whistles. 2 Remove from gas. 3 Once the pressure drops blend cooked raw mango with rest of the ingredients into a smooth puree. 4 To make Panna : Take 500 ml of water. Blend in 1/2 cup + 2 tbsp of the puree you have prepared. Pour it into glasses over a couple of ice cubes. 5 Voila your Panna is ready in a jiffy. Note: you can adjust Salt and sugar as per your taste. If you want your Panna to have a lighter color use only sugar. I have used more of jaggery and less of sugar because I feel jaggery is healthier than sugar. It's a personal choice.