Uploaded April 2026 | Updated September 2026, 3 weeks ago
Pineapple Panna, a super refreshing and delicious drink with the perfect balance of sweet, tangy, and slightly spicy flavours. 🍍✨
I’ve shared the easiest way to make a pineapple panna syrup that you can store and enjoy anytime. With all the right tips, this one turns out beautifully every single time. Try it once and I’m sure you’ll keep coming back to it. Happy Cooking! ❤️
Power meets precision in every blend!
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
Swiggy: swiggy.com/stores/instamart/item/5I2JAHGXDG
🛒 Buy on Amazon: amzn.in/d/00oVb9g
🌐 Curaa Website: curaahome.com/products/blendlabpro
Pineapple Panna
Prep Time: 10–15 minutes
Cooking Time: 20–25 minutes
Serving: 15 medium sized glasses
Ingredients:
PINEAPPLE | अनानास 500–600 GRAMS (CLEANED)
SALT | नमक 1 TSP
WATER | पानी AS REQUIRED
GINGER | अदरक 1/2 INCH
GREEN CHILLI | हरी मिर्च 1 NO.
BLACK SALT | काला नमक 1 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
AMCHUR POWDER | अमचूर पाउडर 1/2 TSP
SUGAR | चीनी 125 GRAMS
LEMON JUICE | नींबू का रस OF 1 LEMON
Method:
Start by cutting the pineapple. You can easily get cleaned pineapple from the market which will save a lot of your time to make the syrup.
Trim the top, cut it in half and then into sizable chunks. Add them to a pressure cooker along with salt and water to reach about below half the level of the pineapple, not more than that. Do not add a lot of water, the pineapple will release its own moisture as well.
Cover and cook on high flame for 1 whistle, then reduce the flame and cook for another 5–6 minutes. Switch off the flame and let the pressure release naturally.
Once the cooker has depressurised, open the lid and the pineapple should be completely soft, the core part of the pineapple will still remain a bit stiff. Let it cool down completely before blending.
Once cool, transfer the pineapple along with the cooking water to a mixer jar. Add ginger, green chilli, black salt, cumin powder, kashmiri red chilli powder, and amchur powder. Blend into a fine, smooth puree.
Place a strainer over the cooker and strain the puree through it to remove any fibrous bits. You will see the strainer catches very little, what you are left with is a beautifully smooth pineapple puree.
Add sugar to the strained puree and stir well. Place on high flame and let the sugar dissolve completely and let the syrup come to a boil. Then reduce to medium flame and simmer for 5–6 minutes until the consistency thickens slightly, it should still flow but have some body to it.
Switch off the flame and add lemon juice. Mix well and let it cool completely. As it cools, it will thicken further and come together into a beautiful syrup consistency.
Once completely cool, transfer into a bottle and store. You can store the syrup in the fridge for 1.5 to 2 months.
To serve, you can optionally rim the glass for an additional flavour experience. Just cut a slice of a lemon and rim the slice on the glass then gently tap the rim in a plate with a mixture of kashmiri red chilli powder and salt.
To serve, add loads of ice cubes into a glass, add the syrup as per your taste preference, add a few mint leaves after smacking them gently between your palms to activate the flavour and then just add chilled water and mix well.
Our refreshing, tangy Pineapple Panna syrup is ready.
#YFL #SanjyotKeer #pineapplepanna
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Prepping Pineapple 1:26
Pineapple Puree 2:05
Pineapple Panna Syrup 4:31
How to store the Syrup 6:44
Assembly & Plating 7:48
Outro 8:59
Pineapple Panna, a super refreshing and delicious drink with the perfect balance of sweet, tangy, and slightly spicy flavours. 🍍✨
I’ve shared the easiest way to make a pineapple panna syrup that you can store and enjoy anytime. With all the right tips, this one turns out beautifully every single time. Try it once and I’m sure you’ll keep coming back to it. Happy Cooking! ❤️
Power meets precision in every blend!
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
Swiggy: swiggy.com/stores/instamart/item/5I2JAHGXDG
🛒 Buy on Amazon: amzn.in/d/00oVb9g
🌐 Curaa Website: curaahome.com/products/blendlabpro
Pineapple Panna
Prep Time: 10–15 minutes
Cooking Time: 20–25 minutes
Serving: 15 medium sized glasses
Ingredients:
PINEAPPLE | अनानास 500–600 GRAMS (CLEANED)
SALT | नमक 1 TSP
WATER | पानी AS REQUIRED
GINGER | अदरक 1/2 INCH
GREEN CHILLI | हरी मिर्च 1 NO.
BLACK SALT | काला नमक 1 TSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
AMCHUR POWDER | अमचूर पाउडर 1/2 TSP
SUGAR | चीनी 125 GRAMS
LEMON JUICE | नींबू का रस OF 1 LEMON
Method:
Start by cutting the pineapple. You can easily get cleaned pineapple from the market which will save a lot of your time to make the syrup.
Trim the top, cut it in half and then into sizable chunks. Add them to a pressure cooker along with salt and water to reach about below half the level of the pineapple, not more than that. Do not add a lot of water, the pineapple will release its own moisture as well.
Cover and cook on high flame for 1 whistle, then reduce the flame and cook for another 5–6 minutes. Switch off the flame and let the pressure release naturally.
Once the cooker has depressurised, open the lid and the pineapple should be completely soft, the core part of the pineapple will still remain a bit stiff. Let it cool down completely before blending.
Once cool, transfer the pineapple along with the cooking water to a mixer jar. Add ginger, green chilli, black salt, cumin powder, kashmiri red chilli powder, and amchur powder. Blend into a fine, smooth puree.
Place a strainer over the cooker and strain the puree through it to remove any fibrous bits. You will see the strainer catches very little, what you are left with is a beautifully smooth pineapple puree.
Add sugar to the strained puree and stir well. Place on high flame and let the sugar dissolve completely and let the syrup come to a boil. Then reduce to medium flame and simmer for 5–6 minutes until the consistency thickens slightly, it should still flow but have some body to it.
Switch off the flame and add lemon juice. Mix well and let it cool completely. As it cools, it will thicken further and come together into a beautiful syrup consistency.
Once completely cool, transfer into a bottle and store. You can store the syrup in the fridge for 1.5 to 2 months.
To serve, you can optionally rim the glass for an additional flavour experience. Just cut a slice of a lemon and rim the slice on the glass then gently tap the rim in a plate with a mixture of kashmiri red chilli powder and salt.
To serve, add loads of ice cubes into a glass, add the syrup as per your taste preference, add a few mint leaves after smacking them gently between your palms to activate the flavour and then just add chilled water and mix well.
Our refreshing, tangy Pineapple Panna syrup is ready.
#YFL #SanjyotKeer #pineapplepanna
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Prepping Pineapple 1:26
Pineapple Puree 2:05
Pineapple Panna Syrup 4:31
How to store the Syrup 6:44
Assembly & Plating 7:48
Outro 8:59
