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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 179.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.9 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.5 g

View full nutritional breakdown of Kairi Panhey & Kachey Aam Ka Panna calories by ingredient
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Kairi Panhey & Kachey Aam Ka Panna

Submitted by: KOMAL53

Introduction

This is one of the most popular Summer Coolers in India though the Recipes differ from State to State.The first Recipe is Maharastrian and the second is Punjabi.Both versions help to cool you down in the extreme heat of Summer. This is one of the most popular Summer Coolers in India though the Recipes differ from State to State.The first Recipe is Maharastrian and the second is Punjabi.Both versions help to cool you down in the extreme heat of Summer.
Number of Servings: 20

Ingredients

    KAIRI PANHEY 20-25 SERVINGS
    177CALORIES PER SERVE
    BOTTLE AND STORE IN 'FRIDGE
    1kg.(2.2lbs.)Unripe Raw Mango(Kairi/Ambee)
    1250gms.Jaggery(Gul/Gud)
    OR
    750gms.Brown Cane Sugar
    OR
    750gms.White Cane Sugar
    1gm.Saffron Threads
    5tsps.Cardamom Powder
    2.5tsps.Nutmeg Powder
    Water as required

    KACHEY AAM KA PANNA 20-25 SERVINGS
    180 CALORIES PER SERVE
    BOTTLE AND STORE IN 'FRIDGE
    1kg.(2.2lbs.)Unripe Raw Mango
    1250gms. Jaggery(Gul/Gud)
    OR
    750gms.Brown Cane Sugar
    OR
    750gms.White Cane Sugar
    GARNISHING
    2-5 fresh sprigs of Mint
    2tsps.roasted Cumin Seed Powder
    Black Rock Salt(Kaaly Meeth/Kaala Namak)

Directions

COMMON PROCESS FOR BOTH RECIPES
Peel the unripe mangoes and pressure cook whole for 2-3 whistles.Grate the Jaggery and keep aside.When pressure subsides cool the Mangoes to room temprature.Mash well and remove the pulp into a heavy bottomed pan.Wash the seeds in 2cups Water till clean.Add this Juice,Salt to taste and Grated Jaggery(Brown Cane Sugar) to the Pulp and simmer on low flame stirring at regular intervals till all the Ingredients assimilate.Taste and adjust the sweetness accordingly----sometimes these Mangoes are very sour.Cool to room temprature and strain through a sieve to remove any lumps.
VERSION 1
After straining the Syrup add the Saffron Threads ,Cardamom and Nutmeg Powders and mix well. Store in absolutely dry bottles in the 'Fridge.
To make a glass of the Sherbet add approx. 1tbsp. Syrup to 1 glass of Water in a blender . Blend and pour into a Tall Glass over Ice Cubes. Adjust the quantity of the Syrup per glass to personal liking and taste.
VERSION 2
Dry roast the Cumin seeds.Powder and store in an airtight botlle for garnishing.To make a glass of Sherbet add 1tbsp.of the Syrup per glass of Water in a blender.Add a pinch each of roasted Cumin Seed Powder and Black Rock Salt. When blended pour over Ice Cubes in a tall Glass.Garnish with finely chopped fresh Mint Leaves and serve.Adjust the amount of Syrup per glass according to personal liking and taste.
TIP
As stated earlier these Unripe Raw Mangoes can be very sour at times.In such a situation I always keep extra grated Jaggery or Brown or White Cane sugar ready at hand to avoid any problem.


Number of Servings: 20

Recipe submitted by SparkPeople user KOMAL53.






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