Chef Ranveer Brar Shares 3 Refreshing Summer Panna Recipes: Aam, Pineapple and Guava

As temperatures rise during summer, chilled drinks become a popular way to stay refreshed, and aam panna remains one of the most loved traditional beverages. Celebrity chef and MasterChef India judge Ranveer Brar shared his special version of this classic drink along with two other fruit-based variations — pineapple panna and guava panna. These cooling beverages combine fruit flavours with spices to create refreshing summer drinks suitable for hot days.

All three panna recipes can be prepared in around 30 minutes and the quantities below are designed to serve four people. Follow the preparation steps below to make the spice blend and each fruit-based panna variation.

Preparing the Spice Mix (Masala)

Ingredients

• ¼ cup cumin seeds
• ¼ cup fennel seeds
• 2–3 green cardamom pods
• 3 heaped tbsp black peppercorns
• ½ tbsp black salt

Preparation Method

1. Heat a pan and add cumin seeds, fennel seeds, cardamom pods, black peppercorns, and black salt.
2. Dry roast the ingredients until aromatic.
3. Allow the mixture to cool completely.
4. Transfer everything to a grinder and blend into a fine powder.
5. Keep the prepared masala aside for later use.

Preparing Aam (Raw Mango) Panna

Ingredients

• 4 medium raw mangoes
• 2 cups water
• Salt as required
• 1 cup jaggery
• 1 inch ginger, peeled and sliced
• 1 green chilli

For Serving

• Juice of ½ lime
• 2–4 ice cubes
• 1 tsp prepared masala
• ¼ cup mango juice
• Chilled water
• Raw mango slices for garnish

Preparation Method

1. Add raw mangoes, water, salt, jaggery, ginger, and green chilli to a kadai.
2. Cover and cook over medium heat until the mangoes become soft.
3. Allow the mixture to cool fully.
4. Remove the mango skin and separate the pulp.
5. Transfer the pulp into a blender and process until smooth.
6. Keep the puree ready for serving.

To Serve

1. Add a spoonful of mango puree to a tall glass.
2. Mix in lime juice and ice cubes.
3. Add prepared masala and stir well.
4. Pour mango juice and cold water into the glass.
5. Mix thoroughly and garnish with sliced raw mango before serving.

Preparing Pineapple Panna

Ingredients

• 1 whole pineapple, roughly chopped
• 1¼ cups water
• Salt as required
• 1 cup sugar
• ½ inch ginger, sliced
• 1 green chilli
• ¼ tsp saffron strands

For Serving

• Juice of ½ lime
• 2–4 ice cubes
• 1 tsp prepared masala
• Chilled water

Preparation Method

1. Add pineapple pieces, water, salt, sugar, ginger, and green chilli to a kadai.
2. Cover and cook over medium heat until the pineapple softens completely.
3. Remove from heat and let it cool.
4. Transfer the mixture into a grinder.
5. Add saffron and blend until smooth.
6. Set aside for serving.

To Serve

1. Place a spoonful of pineapple mixture into a serving glass.
2. Add lime juice and ice cubes.
3. Stir in the prepared masala.
4. Add chilled water and mix well.
5. Serve immediately.

Preparing Guava Panna

Ingredients

• 4 guavas, chopped
• 1¼ cups water
• Salt as required
• 1 cup sugar
• 2 dried red chillies
• 1 tsp degi red chilli powder

For Serving

• Juice of ½ lime
• 2–4 ice cubes
• 1 tsp prepared masala
• ¼ cup guava juice
• Guava slices for garnish

Preparation Method

1. Add guava pieces, water, salt, sugar, and dried red chillies into a kadai.
2. Cover and cook over medium heat until the guavas become soft.
3. Remove and cool completely.
4. Transfer the cooked mixture into a blender.
5. Add degi red chilli powder and blend until smooth.
6. Keep aside for serving.

To Serve

1. Add a spoonful of guava puree to a tall glass.
2. Pour in lime juice and add ice cubes.
3. Add prepared masala and mix thoroughly.
4. Add guava juice and chilled water.
5. Garnish with guava slices and serve cold.

Reader Note: This article is adapted from content shared through social media sources. The information has been rewritten for informational purposes and has not been independently verified.