Kairiche Panhe Recipe

(Raw Mango Refresher)

Kairiche Panhe is called Aam Panna in hindi

Kairiche Panhe is available in several restaurants from the month of March to June.Sealed bottles of Unripe Mango pulp are available in the market.

Kairi is green raw mango which we see on trees before it turns into a nice ripe mango.

Ripe Mango is said to cause heat inside our body, even if you hold a ripe mango you can feel its warmth, but a raw mango makes our body cool,so this refresher is made from raw mangoes to keep us cool and hydrated even in the scorching heat.

In Maharashtra, jaggery and cardamom or sugar and nutmeg is used, while in Northern Indian, Kesar is added in aam panha.

To make it more refreshing mint leaves are added to give a cooling effect,

Oxalic, Citric and Malic acids are present in unripe mangoes making it a little tangy in taste giving the cooler a nice refreshing flavor.

This drink is a good source of Vitamin B1, vitamin B2, vitamin C and niacin.

Kairiche Panhe Is usually not recommended to diabetic patients because of excess sugar added in this drink, but in this recipe we will be using jaggery which is not harmful for diabetic patients as no artificial preservatives are added.

Jaggery is beneficial for the body in several ways – detoxes the blood,relieves constipation, increases energy level, and has antioxidants.

Let’s get to this really quick recipe with just 3 ingredients, simple and easy to make.

Prep time:10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serves: 10-12

Yields: 10-12 glasses


Unripe mangoes give a nice tangy flavor and work as a natural refresher for the body. Jaggery is a healthy option which can be substituted with sugar, but sugar is harmful for our body and even triggers diabetes. Cardamom powder for traditional flavor, better than any essence. Ice cubes and water while serving the refresher.

How to make

Take unripe mangoes, and pressure cook them for 3 whistles. Peel the mangoes, squeeze the pulp in a bowl and separate the seed from it, do not waste any pulp. Whisk the pulp and strain it to get rid of the pulps, you can avoid straining it if you wish to have a nice pulpy kairicha panha. Add crushed or grated jaggery or else use jaggery powder and mix until it dissolves. Now add cardamom powder and give it a quick mix. Do not use even a tiny bit of water, if you do use it use the pulp in one or two days.

While serving, take a few ice cubes in glass, add the pulp, mix in water, give it a nice stir and enjoy your drink.

How to store

Before thinking of how to store it, do not add water while making this. Adding water will decrease the shelf life. You can store it in the refrigerator if you will be drinking it daily, otherwise you can store it in a deep freeze for 6 months.


  • 5 Raw/Unripe Mangoes
  • 200 gm Jaggery
  • 1 tsp Cardamom Powder
  • Ice cubes
  • Water


Step 1

Take 5 unripe mangoes, wash thoroughly and pressure cook for 3 whistles on low to medium flame. Open the lid once pressure escapes from the whistle.

Step 2

Peel off the mangoes and squeeze pulp around the seed as well as from the peels, do not waste anything.

Step 3

Whisk the pulp a little and strain it using a strainer to avoid any lumps, you can skip straining it if you like your panha to be pulpy.

Step 4

Add jaggery to this mango, jaggery can be crushed, grated or you can also use jaggery powder which is easily available in nearby stores, and online stores. Mix it until jaggery dissolves with the extracted mango pulp.

Step 5

After jaggery dissolves in the pulp add cardamom powder,a traditional flavoring essence, you can skip this if you are not a big fan of cardamom powder but this will add great flavor to the panha.

Step 6

Give it a quick stir and your unripe mango pulp is ready to be turned into Kairiche Panhe.

Step 7

Now pour it in a sealed container or a bottle, whichever preferable.

Refrigerate it and have it everyday to beat the heat outside or store it in deep freeze and enjoy it off season.

Step 8

While serving, in a nice glass add a few ice cubes, two to three spoonful pulp and water. Adjust the sweetness by adding more pulp or reduce it by adding more water. Mint leaves can also be added to the refresher to make it more refreshing and give a cooling effect.

Nutritional Fact

Kairiche Panhe

Servings: 4

Per serving: 105 calories; protein 0.2g; carbohydrates 26.4g; fat 0.1g; cholesterol 0mg; sodium 1mg;