Kairi cha Panha / Raw Mango Squash

Panha is a cool tangy sweet refreshing drink with a tinge of cardamom, saffron and black pepper and it is one of the best beverage to beat the scorching heat.RECIPE ;


  • 2 Rajapuri OR Unripe Green Mangoes of sour variety
  • 1 cup sugar or jaggery or organic jaggery (adjust to taste depending on sourness of the mangoes)
  • Water as required
  • 3 to 4 cardamom powdered 
  • Salt to taste
  • 6 strands of Saffron /Kesar soaked in 1 tbsp hot water + saffron strands to garnish
  • A pinch of crushed black pepper on every serving(optional)


  • Wash the mangoes thoroughly, cut off the top stem portion so that there is no sap around and keep them in a large deep pan filled with drinking water till they are completely immersed in it. Boil it till the mangoes are cooked through. A sign that the mangoes are cooked is the green skin will turn yellow or pale and soft and begin to separate from flesh within. This is an indication that the mangoes are soft enough to squeeze out the pulp. Remove from heat and let the mangoes cool down.Peel the skin of the mangoes and squeeze out the pulp from the mangoes and discard the stone. 
  • Transfer the pulp to a pan, mash the pulp and add crushed jaggery and salt and cook it till the jaggery dissolves. Mix well and cool it. You can get an even consistency of the mixture by blending. Add cardamom powder and saffron mix and mix it well. This is the panha concentrate. 
  • To serve, dilute the panha concentrate(as much as required) in cold water(adjust the amount of water) untill you get the desired tangy sweet flavour.Stir and mix well and top it with a pinch of cardamom, saffron and crushed black pepper.
  • Store the rest of the concentrate in a glass bottle and refrigerate and use as and when required.


  • Rajapuri mangoes are best suited for Kairi Panha as they are sour. Any other variety will also do.
  • If the mangoes are not very sour add less jaggery and a squeeze of lime while serving panha.
  • Sugar can be used in place of jaggery. I used jaggery.
  • Some raw mangoes are fibrous in nature.Strain them so that you can separate it from the pulp. 
  • You can even pressure cook the mangoes if you want.

7 Responses

Comments are closed.

error: Content is protected !!