Panna with a twist. Bored of the same old Mango/Aam Panna? Try this tangy refreshing Panna for a change. I made this for my Pregnancy Announcement Party and it was a huge hit. Try it yourself. Here's how I did it:
INGREDIENTS:
1 medium pineapple, peeled and cut into thick roundels
½ cup sugar (I used raw, but white is fine too)
Black pepper powder, 1/4 tsp
Roasted cumin powder, 1 tsp
Black salt, 1 tsp
Fresh mint leaves
Ice cubes as required
Few mint sprigs
Pineapple triangle for garnishing
1. Roast the pineapples @ 360 F for 30 mins.
2. Once cool, chop them roughly.
3. Heat the roasted pineapple pieces in a thick bottomed wide pan.
4. Add sugar. I used raw but you can use white too.
5. Add water and cook till the pineapple turns pulpy.
6. Once it turns soft and pulpy add in roasted cumin powder, black salt and black pepper powder. Add a little more water to help soak in the masalas.
7. Mash with the back of your spoon to make it a pulp.
8. Let it cool completely and refrigerate and store in an airtight container. Use as needed.
9. To serve: Take a tall glass, throw in some ice, some fresh mint leaves and the prepared pineapple pulp. Give it a good mix.
10. Enjoy!
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