Kiwi Panna Recipe

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

Prep Time10

Cook Time10

Total Time20

Course: Drinks

Cuisine: Indian

Servings:

Calories: 66kcal

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.

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.