Recipe credit: Darshana Muzumdar
Ingredients
- 1 kg raw mangoes (use only the sour kind)
- 1 cup jaggery (use an equal amount of jaggery to the pulp)
- 3 cardamoms powdered (use one cardamom per medium sized mango
Method
- Wash the mangoes well and place them in a pot that will fit in a pressure cooker.
- Put 2 cups of water in the pressure cooker and pressure cook the mangoes for 2 or 3 whistles.
- Allow the mangoes to cool down a little and then remove all the pulp from the mangoes into a pot.
- Add the jaggery and mix it well and if necessary mash it with your fingers. Avoid using a blender as it will spoil the colour of the drink.
- Add the cardamom powder and mix it well again.
- Transfer the mixture into a bowl or a jar and place it in the fridge and use it within three days.
- To make the panah, put two or three heaped teaspoons of the mixture into a glass and add cold water to fill up the glass. Mix it well. This may take some time as the pulp is thick with a jam like consistency. Serve the drink immediately.
Note: Some people add mint leaves to flavour it but the original recipe needs only three ingredients.
