Panha – Raw mango-mint sherbet
Posted On 05/17/2019
I have been waiting for the rise in mercury like a peacock for rain. Living in the mid-west has a set back of not having a stable climate. I decided to make hay until the sun shines and the moment the temperature rose about 30 degree C, I made Panha!!
I am sure all of you by now know how crazy we Indians go when it comes to Mangoes. Summers are synonymous to mangoes for us. Though after moving to the States, we are mostly falling back on the mango craze though we occasionally indulge in imported Indian mangoes or the Mexican bred ones.
So coming back to the mercury rise, I finally went to the Indian store and bought some raw mangoes today. Made this delicious and aromatic Panha -raw mango sharbat in the first half of the morning and I can’t get enough of having it now.
My husband came home for lunch and I offered him a glass of this Panha. BAM! He was blown away by the taste of it.
What different did I do?
I made this insanely cool and aromatic regular Panha with a hint of fresh mint and pink salt. I can vouch on the fact that this amps up the Panha 10x times and you will love every sip of this refreshing sharbat.
This version of Panha is really quick too.
I have used Mexican raw mangoes which don’t look very white when cut into. So the color of this pulp in this picture is yellow-ish.
Panha - Raw mango-mint sherbet
Author: Jui Kulkarni
Recipe type: Drinks
- ¼ kg raw mangoes ( preferably 2 medium sized raw mangoes.
- 1½ to 2 cups of powdered jaggery ( if using jaggery chunks, cut them into small pieces or wrap the jaggery chunks in a plastic bag and hit it hard on the floor to make small pieces)
- 2 tsp of cardamom powder
- 5-6 mint leaves
- 1 tsp of himalayan pink salt
- 2-3 cups of water
- In a deep pan or pressure cooker, boil the raw mangoes until soft and cooked.
- Once the raw mangoes cool down, scrape down the pulp out of the raw mango. Do not keep the skin and the seed.
- In a mixer grinder, grind together raw mango pulp, cardamom, jaggery and mint leaves.
- Grind until a thick paste is formed. Add pink salt and grind once more.
- Add this paste to a bowl and add water as thinner.
- Adjust the sweetness and let it sit for half an hour into the refrigerator.
- Serve cold with freshly cut mint.
You can add sugar instead of jaggery but the final taste may vary.
If substituting jaggery with sugar, add equal amount of sugar.
You can also add a hint of lemon juice to bring out more flavour.
I have divided the jaggery in ½ cup each and added only as required. You can do the same.
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram
. Would love to know what you guys have been cooking.