Kiwi Panna Recipe

This is a traditional Indian drink panna recipe with roasted kiwi. It is vegan, gluten-free, and an excellent summer cooler.

For the country where summers are scorching, clammy and extended till late August, refreshing homemade drinks are a necessity to resist the soaring high heat.

There is an eternal comfort in enjoying a glass of homemade sherbet during the summer evening with family. The sound of clinking glasses filled with aam panna with lots of ice cubes and a cooling breeze from the garden is how I remember summer from childhood. 

In India, Aam Ka Panna is a popular summer drink with sweet and sour green mango. The traditional aam panna inspires this Kiwi Panna Recipe.

The plenty of kiwis sitting in our basket and the slow departure of raw mangoes from the fruit vendor stall sparked an idea to churn an Indian-style sherbet out of these Chinese Gooseberries.

It is a simple Indian-style sherbet made with charred or roasted kiwis, flavoured with fresh mint sprigs and black salt.

This Kiwi Ka Panna:

• requires only five ingredients
• has minimal jaggery
• gluten and nut free
• vegan drink

Ingredients Required

Kiwi: Use ripe, slightly sweet-tasting kiwi for making this panna recipe.

Salt: I use Himalayan pink salt for its unique flavour and minerals. You can use any other rock salt or regular cooking salt also.

Jaggery: Substitute jaggery with brown sugar or white granular sugar.

Cumin Powder, Water, and Fresh Mint Leaves

How To Make Kiwi Panna

Step 1) Make a cross or an ‘x’ mark using a sharp serrated knife on top of the crown area of each kiwi (image 1).

Step 2) To roast the kiwi, keep them directly over the stovetop flame or use a wire mesh. You can roast them on a bbq grill as well. Roast the kiwi until the outer brown skin is charred and black spots appear (image 2). Keep on turning them while roasting.

Step 3) Transfer the roasted kiwi to a bowl of cold water (image 3). This step helps to remove the skin of the roasted kiwi easily. Remove and discard the charred skin of each kiwi.

Step 4) Add all ingredients (roasted kiwi, salt, cumin powder, jaggery, mint, and water) to a blender jar. Blend to a smooth consistency.

Step 5) Transfer the thick panna concentrate to the serving glass. Add cold water to get the desired drinking consistency, stir to combine, and the kiwi panna is ready to serve.

To serve Kiwi Ka Panna in a serving glass, add ¼ Cup of panna and fill the glass with water. Stir to combine. Add ice cubes. Serve Kiwi Ka Panna chilled.

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Kiwi Panna Recipe

Kiwi Ka Panna Recipe is a simple Indian style sherbet made with charred or roasted kiwis, flavored with fresh mint sprigs and black salt.

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Course: Drinks

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 66kcal

Author: Hina Gujral

• Blender

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Ingredients

• ▢ 3 – 4 Kiwi
• ▢ 2 tablespoon brown sugar or jaggery powder
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ 1 teaspoon Himalayan Pink Salt
• ▢ ¼ Cup fresh mint leaves
• ▢ ¼ Cup water

Instructions

• Make a cross or an ‘x’ mark using a sharp serrated knife on top of the crown area of each kiwi.
• To roast the kiwi, keep them directly over the stovetop flame or use a wire mesh. You can roast them on a bbq grill as well. Roast the kiwi until the outer brown skin is charred and black spots appear. Keep on turning them while roasting. 
• Transfer the roasted kiwi to a bowl of cold water. This step helps to remove the skin of the roasted kiwi easily. Remove and discard the charred skin of each kiwi.
• Add all ingredients (roasted kiwi, salt, cumin powder, jaggery, mint, and water) to a blender jar. Blend to a smooth consistency. Taste, and if required, add more sugar or seasoning.
• Kiwi Panna concentrate is ready.
• To serve Kiwi Ka Panna, in a serving glass, add ¼ Cup of panna and filled the glass with water. Stir to combine. Add ice cubes. Serve Kiwi Ka Panna chilled.

Recipe Notes:

• Do not blend the ingredients for too long, as the heat generated by the blender might make the kiwi taste bitter and turn the colour of the mint leaves black.
• Adjust the amount of sugar per personal taste preference and the tartness of kiwi.
• This recipe yields very thick kiwi panna concentrate, to get the desired drinking consistency add ice cold water. 

Nutrition

Calories: 66kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 591mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 185IU | Vitamin C: 52mg | Calcium: 42mg | Iron: 1mg

If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.