PINEAPPLE PANNA RECIPE | इस गर्मी में बनाइये ठंडा और चटपटा अनानास /पाइनएप्पल का पन्ना | Sanjyot Keer

By Your Food Lab · 15 min

Ingredients

Instructions

1. Trim the top of the pineapple, cut it in half and then into chunks. Put them in a pressure cooker with the salt and enough water to come just below half the pineapple's height.
2. Cover and cook on high for 1 whistle, then reduce the flame and cook 5 to 6 minutes more. Turn off the heat and let the pressure release naturally.
3. Open the lid once depressurised. The pineapple should be completely soft; the core may stay a bit stiff. Let it cool completely.
4. Transfer the pineapple and its cooking water to a blender. Add ginger, green chilli, black salt, cumin powder, Kashmiri red chilli powder and amchur powder. Blend to a fine, smooth puree.
5. Place a strainer over the cooker and strain the puree to remove fibrous bits.
6. Stir the sugar into the strained puree. Set on high heat until the sugar dissolves and the syrup boils, then reduce to medium and simmer 5 to 6 minutes until slightly thickened; it should still flow but have some body.
7. Turn off the heat, stir in the lemon juice and let cool completely. It will thicken further as it cools.
8. Once cool, bottle the syrup and store it. It keeps in the fridge for 1.5 to 2 months.
9. To serve, fill a glass with plenty of ice, add syrup to taste, add a few gently smacked mint leaves, then top with chilled water and stir.

Summarized from Your Food Lab's video. Watch it for the details.

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