Pineapple Panna

PREPARATION

1. In a pan, add 450 grams pineapple, 1/2 teaspoon salt, 350 milliliters water. Cover and boil for 10 minutes.
2. Remove from the heat, drain the pineapple, and let it cool slightly.
3. Transfer the boiled pineapple to a blender. Add 1 tablespoon ginger, 1 tablespoon Green Chili, 1/2 teaspoon black salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, and 30 milliliters water. Blend until smooth.
4. Strain the mixture through a fine-mesh strainer into a bowl using a spatula.
5. Pour the strained mixture into a pan, add 25 grams sugar, and cook for 5 minutes.
6. Remove from the heat and let it cool for 10 minutes.
7. In a small plate, mix 1 teaspoon red chili powder and 1 teaspoon salt.
8. Rub a lemon wedge around the rim of each glass, then dip the rim into the prepared spice mixture.
9. Add some ice cubes to a glass. Pour the prepared pineapple mixture until the glass is half full. Add the mint leaves, then top up with chilled water. Stir well.
10. Garnish with pineapple slice.
11. Serve chilled.