भाजलेल्या कैरीचे पन्हे | Smoky Roasted Mango Panha | Aam Panna Recipe | MadhurasRecipe 515

#कैरीचंपन्हं #GreenMangoPanna

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Kairi che panhe is a traditional Maharashtiran recipe. Kairi is raw mango. This panhe is a fantastic summer drink. This time we will not boil but roast kairi to make panhe. Let’s see this awesome recipe and drop a comment for me. You also can like, share and subscribe.
Ingredients:
• 2 Kairya / Raw mangoes
• 1 cup grated Gudh / Jaggery
• 1/4 tsp Cardamom powder
• Water
• Few Saffron strands
• Water

Method:
• Wash the kairi really good with water and dry them well.
• Put a jali on the gas and roast the kairi on high heat.
• Give some slits on kairi or prick it with a fork before roasting.
• Roast kairi on high until it gets nice & kharpus color from all
sides.
• Check kairi with a toothpick if it is cooked well.
• Take the kairi off the gas and let it cool down for about an hour.
• When kairi cools down completely peel off the skin.
• Take off all the pulp from the kairi.
• Add grated jaggery equal to the quantity of the pulp. It means for
1 cup pulp add 1 cup grated jaggery.
• Mash everything well together with hand until gudh melts
completely or you can use spoon for it.
• Try avoiding use of blender for this process as cooked mango
loses its yellowish color and turns white.
• If you want to retain the color, mix it with hand or spoon.
• When gudh melts well take a bowl.
• Put a strainer on it and strain the pulp well through it.
• Add cardamom powder and mix well.
• Pulp for making panhe is all ready.
• You can store this pulp into a clean glass bottle in freeze for
about 2-3 months.
• For making panhe, take about 1 tbsp pulp into a glass and add
water.
• Mix everything well together.
• Soak few strands of saffron in water and add that water with
saffron strands into the panhe.
• This will give nice taste & rich flavour to panhe.

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