How to make Pineapple Panna - Pineapple slices grilled, blended with pineapple juice, castor sugar and mint leaves to make a refreshing drink.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh pineapple (ताज़ा पाइनेपल / अन्नानास), Pineapple juice (पाइनेपल जूस)
Cuisine : Indian
Course : Beverages
Pineapple Panna Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Pineapple Panna checkout Virgin Pina Colada. You can also find more Beverages recipes like Coconut Lassi, Black Currant Bash, Mojito, Whisky Eggnog.
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Pineapple Panna Recipe
Fresh pineapple peeled and cut into slices ½ medium
Pineapple juice chilled 2-3 cups
Castor sugar (caster sugar) 2 teaspoons + 2 tablespoons
Fresh mint leaves 15-20
Black peppercorns 5-6
Roasted cumin seeds 1 teaspoon
Lemon juice ½ teaspoon
Salt to taste
Ginger finely chopped ½ inch
Black salt (kala namak) to taste
Method
Step 1
Heat a non-stick grill pan. Place pineapple slices on it, sprinkle 2 teaspoons castor sugar on top and grill till they turn soft. Remove from heat and cool to room temperature.
Step 2
Place grilled pineapple slices in a blender jar. Add mint leaves, peppercorns, cumin seeds, lemon juice, salt, ginger, black salt, 2 tablespoons castor sugar and pineapple juice and blend well.
Step 3
Pour into individual glasses and serve chilled.
