Made with fresh raw mangoes, abundant in the summer months, sweet, spicy, tangy Kayree (raw mango) Panha is from the state of Maharashtra in Western India. It is the perfect summer thirst quencher. Growing up in North India, my mother would make bottles and bottles of the stuff the moment raw mangoes were in season. That way we got to enjoy the drink anytime we liked, regardless of the season. This recipe makes 6 tall glasses but double or triple the amount for more and store in sterilized bottles in your fridge if you like. Kayree Panha is simple and easy to make even if you are a beginner cook.
- Wash, peel and grate the raw mangoes. Mix the mangoes, sugar, and water in a deep saucepan or pressure cooker and boil till the mangoes are soft.
- Put this mixture into a food processor and blend till smooth.
- Put the blended mix back into the saucepan and on a medium flame.
- Add the remaining ingredients and cook for another 20 minutes.
- Take off from the fire and allow to cool completely.
- Pour into glasses, dilute with a little chilled water if needed, mix well and add crushed ice.
- Garnish with a sprig of mint and serve.