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Kairi Panna

Kairi Panna

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35


Serves 6

  • Mango,small 1 nos

  • Jaggery, as per taste 1/2 cups

  • Cardamom Powder 1 1/2 tsp

  • Salt 1/4 tsp

  • Black Pepper Powder 1/2 tsp

  • Ice Cubes-for serving 4-6 nos

  • Cold water for serving 1 cups

  • Mint Leaves 2 nos


  • 01

    Take the mango and clean it properly by soaking it for some time. Then make few slits with the help of a knife. It will be easy to peel the mango after cooking. Then put the mango in a cooker and cook for 10 to 15 mins or up to 3 whistles (1 in high and 2 in low).

  • 02

    Let the cooker cool naturally. And allow the mango to cool down as well. After that peel the boiled mango. Move all the pulp to a bowl.

  • 03

    Normally jaggery is used according to the pulp. The ratio should be 1:2. So if 1 bowl of pulp then 2 bowls of jaggery. But one can add more or less jaggery according to the tanginess of mango. Put everything in a blender jar and blend it properly up to everything is mixed as a smooth paste. This concentrated pulp can be stored in fridge for a week for further use.

  • 04

    For serving take 1/4th part of mango pulp add 3/4 part of cold water and mix properly. Add ice and mint leaves to garnish..



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