Kairi Panhe – Marathi Recipe

Instructions

• Wash the kairi really good with water and dry them well.
• Put a jali on the gas and roast the kairi on high heat.
• Give some slits on kairi or prick it with a fork before roasting.
• Roast kairi on high until it gets nice & kharpus color from all sides.
• Check kairi with a toothpick if it is cooked well.
• Take the kairi off the gas and let it cool down for about an hour.
• When kairi cools down completely peel off the skin.
• Take off all the pulp from the kairi.
• Add grated jaggery equal to the quantity of the pulp. It means for 1 cup pulp add 1 cup grated jaggery.
• Mash everything well together with hand until gudh melts completely or you can use a spoon for it.
• Try avoiding the use of a blender for this process as cooked mango loses its yellowish color and turns white.
• If you want to retain the color, mix it with hand or spoon.
• When gudh melts well take a bowl.
• Put a strainer on it and strain the pulp well through it.
• Add cardamom powder and mix well.
• The pulp for making panhe is all-ready.
• You can store this pulp in a clean glass bottle in the freeze for about 2-3 months.
• For making panhe, take about 1 tbsp pulp into a glass and add water.
• Mix everything well together.
• Soak a few strands of saffron in water and add that water with saffron strands into the panhe.
• This will give nice taste & rich flavor to panhe.