Kaireeche(Raw Mango) Panha | How to make Kaireeche(Raw Mango) Panha

By Preeti Deo  |  7th Apr 2016  |  
4.5 from 11 reviews Rate It!
  • Kaireeche(Raw Mango) Panha, How to make Kaireeche(Raw Mango) Panha
Kaireeche(Raw Mango) Panhaby Preeti Deo
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About Kaireeche(Raw Mango) Panha Recipe

Panha is a digestive cooler made of raw mangoes. You may add or refrain from adding the spices, what I have used here is as per my choice. You may even cover the mangoes with foil and cook in the oven at 180 degrees till its done. Here I used 2 raw mangoes which made about 8-10 medium glasses of panha. Traditionally panha is made by boiling kairi (raw mangoes).

Kaireeche(Raw Mango) Panha is an authentic dish which is perfect to serve on all occasions. The Kaireeche(Raw Mango) Panha is delicious and has an amazing aroma. Kaireeche(Raw Mango) Panha by Preeti Deo will help you to prepare the perfect Kaireeche(Raw Mango) Panha in your kitchen at home. Kaireeche(Raw Mango) Panha needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kaireeche(Raw Mango) Panha. This makes it easy to learn how to make the delicious Kaireeche(Raw Mango) Panha. In case you have any questions on how to make the Kaireeche(Raw Mango) Panha you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Preeti Deo. Kaireeche(Raw Mango) Panha will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kaireeche(Raw Mango) Panha

Ingredients to make Kaireeche(Raw Mango) Panha

  • 2 mangoes
  • Sugar/jaggery as per one's taste
  • salt as per taste
  • Black salt as per taste
  • A pinch of saffron
  • Freshly roasted and crushed cumins
  • Dry ginger powder
  • Crushed cardamom seeds
  • water to get the consistency of this cooler you wish to have

How to make Kaireeche(Raw Mango) Panha

  1. Wash the mangoes. Place them in a pressure cooker and cook till 2 whistles blow.
  2. When done, peel the skin off. Free the cooked pulp off the seed and mash with a potato masher. Blend the pulp with a cup of water.
  3. Mix in the sugar or jaggery if you are using. Add in more water to adjust the consistency. Strain and pour it in a jug.
  4. Pour in glasses and serve it immediately.

My Tip:

An alternative method is to roast them. Prick the mangoes as you would do to the brinjal while roasting. I would advice you to cover gas sides with foil or roast it on a papad roaster like I have done to avoid juices spoiling your workplace. Roast the mangoes till they feel soft and done. My Bong friends do it this way! Traditionally, we just add sugar/jaggery, salt and crushed cardamom. However, I can vouch on the crushed cumin, it gives a dynamic taste to this cooler! Try it!

Reviews for Kaireeche(Raw Mango) Panha (11)

Varsha Agarwal2 years ago

so nice in taste

Rasiya Shahul2 years ago


Seema Ghangale2 years ago


Asha Patel2 years ago

will try

Alaka Sarma2 years ago


Alice Lele2 years ago

If I want to make this as a concentrate, and preserve it for use beyond the mango season, what should I do?

HONEY SINGH2 years ago

Thanks sister.

Parvinder Sahota2 years ago

wanted this badly thanks for the share

Kalyani Tariq2 years ago


Sheeba Bedi2 years ago

Perfect recipe for summer :D

Sukhmani Bedi2 years ago

this looks fantastic!!!!!!

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