Panha (Kairi Panha)
Time breakdown
Ingredients
- Raw mangoes (kairi)
- Cardamom powder and a pinch of saffron
- Black salt
- Water
How to Make Panha (Kairi Panha)
- 1
Boil or roast the raw mangoes until soft, then scoop out the pulp.
- 2
Simmer the pulp with the Anveshan Jaggery Powder into a thick concentrate; add cardamom, saffron and black salt.
- 3
Cool the concentrate.
Tips for the Best Panha (Kairi Panha)
- ✓Roasting (not just boiling) the raw mango deepens the flavour.
- ✓Store the concentrate and dilute fresh so it stays vibrant.
Frequently Asked Questions
More about Anveshan Jaggery Powder
Duration: Best to use it before 12 months from the date of packaging.
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