Panna Recipe (Panha Recipe)
Panna or Panha is a favorite summer time drink of Maharashtra and is the most common welcome drink during the mango season. You can either give it a spicy touch by sprinkling some cumin powder on top or make it the traditional way by sprinkling some cardamom powder. Personally, I like the traditional way!
- Raw mango - one big
- Jaggery / Sugar - As required
- Salt - To taste
- Cardamom powder - A pinch
- Cumin powder - A pinch (optional)
- Take one big raw mango, peeled or unpeeled and cook in a pressure cooker. Turn off the gas after one whistle and open after the pressure is released.
- After the cooked mango is cooled, remove the peel (if not already removed), and squeeze out all the pulp with hands.
- To the pulp, add the same amount of jaggery if it is not very sour. Add 1 & 1/2 times jaggery or sugar, if the pulp tastes very sour.
- Grind into a smooth paste till the jaggery/ sugar is completely dissolved and store in a container.
- This mixture can be stored in the fridge for many months.
- When serving, add about 5-6 tbsp of this pulp (you can add more or less as per liking), and a pinch of salt to 3/4 cup of water. Add a pinch of cardamom powder or a pinch of cumin powder and serve cold.