Shrikhand

                                                     

                                                                  Panha    

                                                                    पन्ह

Cooked, tested and tasted by RD

Photo credit: RD

 

List of ingredients:

• 2 Kairis (raw mangoes with green peel)

• 1 - 1.5 cups of finely ground sugar (depending on how sweet you want it)

• 8 - 10 Elaichis’ (cardamom) finely ground powder

• 10 - 12 strands of saffron

Procedure:

1.    Pressure cook the kairis. These are dark green in color. Upon cooking they become olive green in color.

2.    Let them cool down to room temperature.

3.    Then cut them and extract the pulp from inside with a spoon. Throw away the peels and the large seed inside.

4.    Put the pulp in an electric mixer.

5.    Add the ground sugar and let the two mix into a homogenous paste.

6.    Transfer this mixture into a bowl.

7.    Stir in elaichi powder and saffron strands.

8.    Then transfer into a jar and keep it in the fridge.

9.    To make the panha drink, add 2-3 tsp. of this panha concentrate to one glass of cold water. Stir well and top it with 1-2 cubes of ice.

10. Serve chilled on a hot day.

Above: Kairis (raw mangoes)

Above: Pressure cooked kairis and other ingredients

Above: Extracting the pulp from the cooked kairis

Above: Pulp and sugar in the mixture

Above: Adding saffron etc. to the panha concentrate

Above: Panha concentrate in a jar

Tip

It can be served as a cool refreshing drink in a glass. It can also be served in a silver vati, as part of a large traditional meal.

 

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