Kairi Ka Panna Rajasthani
Rajasthan's cooling raw mango drink: boiled raw mango pulp blended into sugar-sweetened water, seasoned with roasted cumin and black salt, and finished with a warmed-oil tempering -- tangy, salty and refreshing.
Ingredients
Main
- sugar — 100 g (whole)
- Raw Mango — 200 g
- Black Salt (Artisanal Kiln-Fired Rock) — 2 g
- cumin powder — 5 g
- Water — 2 cup (whole)
- salt (optional) (whole)
Tempering
- Asafoetida — 0.4 g
- oil — 8 g (whole)
- Mustard Seeds (Black) — 1.5 g
Method
- In a small pan, warm the oil gently over low flame, add the Mustard Seeds and a pinch of Hing, let them sizzle for about a minute until fragrant, then remove from heat and set aside to cool -- this forms the tempering base for the panna.
- Boil the Raw Mango in the measured Water until completely soft, about 10-12 minutes, then cool slightly and mash or blend the pulp smooth, discarding the skin and seed.
- Return the mango pulp and its water to the pan, add the sugar and stir until fully dissolved.
- Simmer 5-6 minutes until it thickens very slightly into a light, tangy syrupy base.
- Remove from heat, stir in the cumin powder and Black Salt, and let it cool to room temperature.
- Stir the cooled tempering oil into the sweetened mango water and mix well.
- Season with a pinch of salt to taste, if using.
- Chill well and serve the panna cold.
Common questions
- Kairi Ka Panna Rajasthani ko English mein kya kehte hain?
- कैरी का पन्ना राजस्थानी ko English mein Kairi Ka Panna Rajasthani likhte hain.
- Ek plate Kairi Ka Panna Rajasthani mein kitni calories hoti hain?
- 304 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai — 15 min taiyari, 15 min pakana.