Panha
Panha is a chilled green mango drink with a sweet-sour mango base, scented with cardamom and saffron.
Saffron infusion
0.3 gSteeped at the start; stirred in after blendingCardamom for blending
1.3 gBlended with the mango pulp (step 5)Everything else
Method
- Put 0.3 g saffron in a small bowl, pour over 29.4–44.1 g warm water and leave to steep.
- Put 400 g green mango in a large pan, add about 1 litre water to cover, and simmer with the lid partly on for 50–55 minutes.
- Strain off the water and let the mangoes cool.
- Peel the cooled mangoes.
- Put the pulp in a blender with 1.3–1.4 g green cardamom seeds, 150 g caster sugar and 1 litre water.
- Blend to a smooth liquid.
- Taste and stir in a little more sugar if needed.
- Pour into a jug, add the saffron infusion with its strands and mix.
- Refrigerate until cold and serve in glasses.
Don't have something?
Ground turmericUse 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.
Screwpine water or rosewaterUse a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.
StockUse the same weight in savoury dishes; it adds body, so adjust salt.
MilkUse the same weight only in doughs or creamy dishes; it makes the result richer.
Coconut waterUse the same weight in curries or rice; it adds sweetness and a faint coconut taste.
Raw green mangoUse the same weight; same result.
Raw unripe mangoUse the same weight; same result.
Sour green mangoUse the same weight; more sour, so adjust sugar.
Green cardamom seedUse 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.
Ground green cardamomUse 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.
White cardamom podUse 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.
Granulated sugarUse the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.
Demerara sugarUse the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.
Ground jaggery or soft brown sugarUse the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.
Similar dishes
- Same: Kairi ka Sherbet shares green mango, cardamom, sugar and a sweet-sour cooling drink format with this dish.
- Different: It uses salt and more mango and sugar, lacks saffron and listed water, and is made from simmered unripe mangoes.
- Same: Aam Chundo shares green mango and caster sugar with this dish.
- Different: Aam Chundo adds vegetable oil, cumin seed, Kashmiri chilli powder and salt and is a cooked chunky chutney, while this dish is a chilled drink made with water, cardamom and saffron.
- Same: Aamrakhand shares mango, sugar, green cardamom and saffron with this dish.
- Different: Aamrakhand uses Greek yoghurt, canned mango pulp, chopped mango and crushed pistachio and almond, while this dish uses water and green mango and has no dairy or nuts.
- Same: Aam Ka Gola shares a sweet-sour mango base with this dish, and both are served cold.
- Different: Aam Ka Gola is a frozen slushie made with lime, stem ginger, canned mango pulp and tequila, while this dish is a chilled drink made with green mango, sugar, water, cardamom and saffron.