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
For more recipes related to Pineapple Panna checkout Virgin Pina Colada, Pineapple Ginger Punch-SK Khazana. You can also find more Beverages recipes like Hazelnut-Chocolate and Peanut Milkshake, Rose Coconut Drink-SK Khazana, Strawberry Shikanji, Imli Ka Amlana.
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.
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.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
