Aam Panna | Kairi Panha Recipe

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Wash and dry the raw mangoes, then peel them and discard the skin.
2. Put the peeled mangoes in a stainless steel container. Pour 1 cup of water into the Instant Pot insert, set a trivet, and place the container of mangoes on it.
3. Seal the pot and pressure cook on high for 20 minutes, then let the pressure release naturally.
4. Take out the mangoes and let them cool. Discard the water from the pot and dry the pot completely.
5. Once cool, scoop out all the pulp by hand or with a spoon, and discard the seeds.
6. Return the pulp to the pot. Add the sugar, saffron, cardamom and salt, mix, and cook on low saute for 15 minutes.
7. Turn off the heat and blend until smooth and jam-like. The concentrate thickens as it cools, so let it cool, then store in a dry glass jar in the refrigerator for up to a month.
8. To serve, mix 3 to 4 tablespoons of concentrate with 1 cup of cold water, ice cubes and a pinch of rock salt, shake or blend until smooth, then serve over ice with mint sprigs.

Summarized from Ministry of Curry's video. Watch it for the details.

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