Refreshing Aam Panna in Stahl Versatil Pressure Cooker


Here’s a lovely recipe for the Summers! We’re sure you’ve tried this Kairi Paani recipe, and there are so many versions of it. But you’ve got to try this one cause it’s healthier than the others and can be stored in the fridge for up to 2 weeks! 😍

The recipe is made in the Stahl Versatil Pressure Cooker. It is truly versatile; it can be used as a pressure cooker, to just sauté and can be used to serve it too. It is an ecosystem of its own!

Makes 10 glasses



  • 2 pcs / 350 g Raw Mango
  • 1-1.5 cups Water
  • 1 cup Raisins + 1/2 cup Water (boiled for 10 mins till they’re soft)
  • 1 cup Mint leaves
  • 1 cup Water
  • 1 cup Coconut Sugar (you can add more if you like it sweeter)
  • 1 tbsp Black Salt
  • 1 tbsp Jeera Powder
  • 1 tsp Black Pepper
  • 2 tbsp Lemon Juice



  1. Cook together water and raw mangoes in your Versatil Pressure Cooker for 1 whistle. Take it off heat and let it cool.
  2. Blitz together boiled raisins along with its water, and mint leaves till smooth. Add in the boiled raw mangoes to this and blitz again till smooth.
  3. In the same cooker add water, coconut sugar and the smooth mango mixture. Now bring this to a boil, cover with a lid and cook for 10 mins. You’ll slowly start to see it thicken. Next add salt, jeera and pepper. Cover and cook for 5-7 more mins. Take it off heat and add in the lemon juice. Mix it well and cool it completely. You can either serve this immediately or store it in an airtight jar in the fridge for up to 2 weeks.
  4. Serve 3-4 large spoons of this with water / soda or ginger ale. It’s sooo yum!



  • 1 cup Coconut Sugar - 1.5cups White Sugar
  • 1 cup Raisins - 3 cups Sugar (in total)



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