A simple yet very refreshing beverage from the land of soaring temperatures, Rajasthan, is kairi ka pani. It protects from the scorching sun and heat waves. During peak summers, the temperature rises as high as 50°C and it becomes risky to step out. Kairi ka pani is a common preparation in the kitchens during those days. It is different from aam ka panna. It is lighter to drink and easier to make.
Raw Mangoes: Kairi, make sure to use kairi without fiber. Use tangy and raw kairi for the best results.
Sugar: Certainly a good quantity of sugar is used to balance the tanginess of kairi in the drink. This can be adjusted as per taste. I would not recommend using jaggery instead of sugar as jaggery might not have that cooling effect and will also affect the taste.
Water: Yes, water needs a mention here. For 1 small kairi 1 and ½ cup of water is used. Do not doubt this. We are making kairi ka pani, it has got to have a watery consistency.
Other ingredients: Unlike aam panna, very few ingredients are used to make kairi ka pani. Other than the main ingredients, roasted cumin seeds powder and black salt are used. I like to add a pinch of red chili powder; it gives a kick to the taste as well as look for the drink.
As is kairi ka pani from Rajasthan so is kachchi lassi from Punjab. Another nutritious and a must try summer beverage is thandai.
It can be served as a welcome drink or as an accompaniment with the meal. I made it as a part of my Rajasthani thaali, and at the end of entire cooking and photoshoot, I was too exhausted. I remember slurping down the whole glass of chilled kairi ka pani and I left so refreshed that I would again go and make the entire thaali. Certainly, that was an exaggeration but the bottom line is that it is a very refreshing beverage.
1.This recipe makes 3-4 glasses of kairi ka pani.
2.Pressure cook 3 small raw mangoes with 4 and ½ cups of water. Cook on high flame till 1 whistle thereafter on low flame for 5-7 minutes. P.S. I had just 1 kairi so I made kairi ka pani with that.
3.Take out in a pan and let it cool. Remove the skin. Extract the pulp from the skin as well as from the seed. Use a spoon to scrape the pulp.
4.Add remaining ingredients i.e. ¾ cup powdered sugar, black salt to taste and ½ tsp roasted cumin seeds (jeera) powder.
5.Blend everything well. Check and adjust the seasoning and consistency.
6.Add ice cubes and serve chilled. Bon appétit!
PREP TIME 5 minutes
COOK TIME 10 minutes
TOTAL TIME 15 minutes
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