Aam Panna Recipe and Kairiche Panhe – 2 different recipes

Here I have shown Aam Panna Recipe in North Indian and Maharashtrian style. Aam Panna is known as Kairiche Panhe in Marathi.

Aam Panna is prepared in various ways in different parts of India. It is a natural and healthy Indian cold drink prepared from raw mangoes to beat the summer heat.  To remove the internal heat of mangoes, soak them in room temperature water for at least 30 minutes. This will keep you away from heat related issues like pimples etc. after eating the mangoes.

Here I have shown Aam Panna Recipe in North Indian and Maharashtrian style.

Aam Panna Recipe – North Indian 

1. Thoroughly wash the raw mangoes and cut the part near the stem.
2. Pressure cook the raw mangoes for 3-4 minutes or up to 1-2 whistles. Preferably use a separate container to keep the raw mangoes while pressure cooking.
3. Once the cooked mangoes cool down, peel them and squeeze out the pulp with hands.
4. In a mixer blender, add the mango pulp, sugar, roasted cumin powder, pepper corn powder, mint leaves and black salt. Also add any water that might have come out in the container while cooking the raw mangoes.
5. Blend well to ensure that there are no pieces of mint leaves remaining. The mixture should turn into a fine paste.
6. Taste the mixture and add sugar or salt if required as per taste.
7. You can store this North Indian Aam Panna concentrate in refrigerator for 2-3 days and use as and when required.
8. While serving, add 3 tsp. of concentrate to a serving glass (if using a small serving glass like the one I have used in my video which you can see below) and ½ cup water (approx. 125 ml.). Mix well and garnish with mint leaf/ leaves.

How to make Kairiche Panhe (Maharashtrian Aam Panna)

1. Thoroughly wash the raw mangoes and cut the part near the stem (approx. 1 inch diameter).
2. Pressure cook the raw mangoes for 3-4 minutes or up to 1-2 whistles. Preferably use a separate container to keep the raw mangoes while pressure cooking.
3. Once the cooked mangoes cool down, peel them and squeeze out the pulp with hands.
4. Add 1-2 tsp water to jaggery and melt it in a pan to remove the dirt particles, if there are any, from the jaggery.
5. Once the jaggery melts, keep it aside for a couple of minutes so that the dirt particles settle down.
6. Pour the melted jaggery in the raw mango pulp leaving aside the jaggery at the bottom of the pan. You will see the dirt particles from the jaggery settled at the bottom of the pan.
7. Add cardamom powder and salt and mix well with a whisker or a spoon so that there are no lumps remaining. I generally avoid using a blender because jaggery is sticky.
8. Taste the concentrate and add more jaggery or salt if required, as per taste.
9. You can store this Maharashtrian Aam Panna/ Kairiche Panhe concentrate in refrigerator for 6-7 days and use as and when required.
10. While serving, add 3 tsp. of concentrate to a serving glass (if using a small serving glass like the one I have used in my video which you can see below) and ½ cup water (approx. 125 ml.). Mix well and garnish with mint leaf/ leaves.

Aam Panna prepared in both these styles tastes great! Hope you try it 🙂

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If you are looking for other summer recipes do check Malai Kulfi, instant Mango pickle, Mango Lassi, Masala Chaas, Sweet Lassi, Nimbu Pani, Maharashtrian Onion Tomato Raita (Koshimbir) and Maharashtrian Cucumber Raita (Kakdi chi Koshimbir).

Watch video – Aam Panna Recipe, Kairiche Panhe