The first time I heard about panha was from Nupur’s One hot stove. A drink made out of raw mangoes, my curiosity was piqued. Two weeks back, while sharing summer stories with my friend who hails from U.P, this drink came up again- back home we beat the summer heat with sweet panha, she had said. So the next time we got raw mangoes from Indian store,we didn't think twice about what to do with it. We wanted to try some of the juice without the loaded sugar, and decided to make a sweet panha and a tart panha, and also some summer memories.
Raw mango : 1
Jaggery : 1 small piece
Flavoring of your choice: ¼ t (cardamom, cumin or if you are feeling very adventurous go ahead and add your favourite spice. I am thinking of using ginger the next time we make panha)
Pressure cook the mango in about 2 cups of water for three to four whistles. If you are not using a pressure cooker simply boil the mango with enough water until the mango is thoroughly cooked and fall apart easily.
Remove the skin and seed, add powdered cumin or cardamom or your choice of flavoring, and mash the pulp well.
Sweet panha: process the pulp with jaggery in a blender until the jaggery melts, add enough cold water and serve chilled with a little freshly chopped mint. You may want to adjust the sweetness to your taste. My friend suggests adding just a pinch of salt to the sweet drink to bring out its sweetness.
Tart panha: add about a teaspoon of scrapped jaggery, a pinch of salt , and a dash of chat masala to the prepared pulp, pour enough water , chill and serve.
Looking for the perfect accompaniment for this refreshing sweet-tart drink? Trust me; you can’t do better than delightful and astounding Calvin n Hobbes.