Pineapple Panna

Steps

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1. 1
   Prepare the pineapple: select a ripe, fresh pineapple, trim the top, cut it in half lengthwise, then into manageable chunks. After cleaning, it should weigh about 500-600 grams.
   ▶ ≈1:22
2. 2
   Pressure cook: Place pineapple chunks in a pressure cooker with salt and water (water level should be below halfway up the pineapple, not excessive). Cook on high flame until one whistle, then reduce to medium flame and cook for another 5-6 minutes. Switch off heat and allow natural pressure release.
   ▶ ≈2:24
3. 3
   Cool and blend: Once the cooker is fully depressurized, open the lid. The pineapple should be completely soft (the core may remain slightly firm). After cooling completely, transfer the pineapple and cooking water to a blender jar. Add ginger, green chilli, black salt, cumin powder, Kashmiri red chilli powder, and amchur powder.
   ▶ ≈2:54
4. 4
   Blend finely: Blend all ingredients into a fine, smooth puree, blending as finely as possible to minimize fibrous content.
   ▶ ≈3:28
5. 5
   Strain: Pass the puree through a fine strainer placed over the cooking pot to remove any fibrous bits, resulting in a silky smooth pineapple puree.
   ▶ ≈3:58
6. 6
   Add sugar and cook: Add 125 grams of sugar to the strained puree and stir well. Heat on high flame until the sugar dissolves completely and the mixture comes to a boil, then reduce to medium flame and simmer for 4-5 minutes until the consistency thickens slightly but still flows.
   ▶ ≈4:35
7. 7
   Add lemon juice: Switch off the flame, add fresh lemon juice, and mix well. The lemon juice prevents crystallization and adds tanginess.
   ▶ ≈5:23
8. 8
   Cool and store: Allow the syrup to cool completely to room temperature (it will thicken further as it cools). Once completely cool, transfer to a sealed glass bottle and label with the date. Store in the refrigerator for 1.5 to 2 months.
   ▶ ≈5:54
9. 9
   Serve: Add ice cubes to a glass, pour in the desired amount of syrup, add fresh mint leaves (gently pat to release aroma), pour in chilled water, and mix well. Optionally, rim the glass with a lemon slice dipped in a mixture of Kashmiri red chilli powder and salt.
   ▶ ≈7:12