Kairi ka Pani
by Tarla Dalal
Added to 145 cookbooks
This recipe has been viewed 78607 times
An excellent summer cooler. It is also called 'Panha' in most other regions of India. A delicacy made of boiled raw mangoes has an added zing of black salt, cumin and ginger powder.This Kairi ka Pani is a cool drink that is supposed to protect the human body from dehydration during the severe heat waves that hit the region during summer.
- Combine the raw mangoes and enough water in a deep non-stick kadhai, mix well and cook on a medium flame for 30 minutes or till they turn soft, while turning occasionally.
- Drain all the water, allow it to cool slightly, remove the skin of the mangoes and squeeze out the mango pulp.
- Transfer the pulp into a deep bowl, add the powdered sugar, cumin seeds powder, black salt, dried ginger powder and salt and mix well.
- Mash it thoroughly using a potato masher.
- Combine the raw mango mixture and 4½ cups of water in a deep bowl and mix well.
- Refrigerate for at least 1 hour.
- Pour equal quantities of the drink into 6 individual glasses and serve chilled.
Nutrient values (Abbrv) per glass
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