A little sweet, a little tangy and exactly what summer feels like in a glass.
This ππ’π§πππ©π©π₯π πππ§π§π isnβt just refreshing itβs packed with digestive goodness, thanks to pineappleβs natural enzymes that help you feel light and comfortable even on the hottest days.
The jaggery, roasted jeera, lemon, and mint bring in just the right balance of sweet, salty, and zingy making every sip cooling, bright, and irresistibly fresh.
| Course | Drinks |
| Servings | 2 persons |
| Preparation Time | Β 5 β 7 minutes |
| Cook time | 10 minutes + chilling time |
Ingredients for the Pineapple Panna(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 2 cups | Chopped pineapple (diced into cubes) |
| 1 cup | Grated raw mango (not too sour) |
| 2 β 3 tbsp | Jaggery powder (depends on the acidity of the pineapple) |
| 1 tsp | Roasted jeera powder |
| 2 β 3 tbsp | Lemon juice |
| Black salt to taste | |
| A few | Mint leaves |
| Ice cubes | |
Instructions for the Pineapple Panna |
|
| 1 | Heat the pineapple pieces along with water, jaggery, salt, and jeera powder in a pan. Cook until the pineapple softens completely. Remove from heat and let it cool completely. |
| 2 |
Blend the cooled mixture in a blender with ice cubes and mint leaves. (If too thick, add more chilled water.) |
| 3 |
Strain and serve chilled. |
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