Sweet and tangy chilled mango drink laced with cardamom and saffron makes an amazingly refreshing summer drink. Kairi Panha also known as Aam Panna, makes a great non alchoholic drink for summer entertaining and is packed with vitamin C!
This recipe so good you want to definitely make a bigger batch so you can have it over and over. It is one of the family traditions I am continuing, 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 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 Kairi?
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.
What is Panha or Panna?
A soothing raw mango drink made and served during hot summer months in India. It is made with raw, green mangoes which are sour and unripe in the summer.
What are the best Mangoes for making Panna?
Make sure you buy unripe magoes which 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 to the drink. Many Indian and Asian grocery stores sell raw mangoes during summer. Feel them from all the sides, making sure they are hard from the outside.
Ideas on serving Kairi Panha Concentrate
Once you have made the concentrate you can also use it as Mango Jam. It tastes delicious on morning toasts, on brie and jam sandwiches, or along side cheese and crackers! So, feel free to use this Instant Pot Mango Jam recipe for the best tasting homemade jam.
How is Kairi Panha / Panna made?
Aam Panha needs few ingredients. The main ingredient is raw, unripe Mangoes. These raw mangoes are pressure cooked and the pulp is then mixed with sugar, cardamom, saffron, salt, and cooked into a jam like consistency. This is the panna concentrate, mixed in with chilled water, and served as a refreshing drink.
Step by step Instant Pot Kairi Panha/ Aam Panna recipe:
- First, wash and dry the raw mangoes. Next, peel the mangoes and discard the skin (photos 1 – 2).
- Then, place the peeled mangoes in a stainless steel container. Now, add 1 cup of water to the Instant Pot insert or a pressure cooker. Then, place the trivet. Next, place the pot with mangoes on top of the trivet. Finally, close the Instant Pot with pressure release handle to selaing. Pressure cook on high for 20 minutes followed by natural pressure release (photos 3 – 4).
- Now, open the Instant Pot/pressure cooker and take the pot with mangoes out and allow the mangoes to cool. Then, discard the water from the main pot and dry the pot completely. Next, once the mangoes have cooled down take out all the pulp using your hands or a spoon. Additionally, discard the seeds.
- Now, place the pulp in the main pot. Add, sugar, saffron, cardamom, and salt. Then, mix everything and cook on saute(low) for 15 minutes. Next, turn the saute off and blend the mixture with an immersion blender to make smooth jam-like consistency. Note – The concentrate will continue to thicken as it cools down (photos 5 – 8).
- Then, allow the concentrate to cool down. Next, store in a dry glass jar. Also, refrigerate for up to a month. Mix, 3 to 4 tablespoons of concentrate to 1 cup of cold water with a pinch of salt, to serve. Now, mix using an immersion blender for smooth consistency. Additionally, add ice cubes and serve.
Love Mangoes? My other childhood favorite recipes are:
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A sweet and tangy raw mango drink.
- 2 to 3 medium raw mangoes Weighing 1.5 to 2 pounds together
- 1 cup Sugar Or more if the mangoes are very sour
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon saffron
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 or a pressure cooker and place a trivet. Place the pot with mangoes on top of the trivet. Close the Instant Pot with pressure release handle to selaing. 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 cool the mangoes. 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 the drink, mix 3 to 4 tablespoons of concentrate to 1 cup of cold water with a pinch of salt. Mix using an immersion blender for smooth consistency. Add ice cubes and serve.
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Update Notes: I originally posted this recipe in 2015, but I updated it in June 2019 with new photos and information.