- Medium size PineapplePeeled and cut into wedges
- 1 cup Mint Leaves
- 1/2 cup Powdered Sugar
- To Taste Rock Salt
- 1.5 tsp Roasted Cumin Powder
- 2-3 tbsp Lemon Juice
- 10 Ice Cubes
Place the pineapple wedges in a non-stick pan. Cook them until golden brown in colour from both the sides. Ensure to cook on low flame.
Now add the cooked pineapple wedges, mint, rock salt, roasted cumin powder, ice-cubes and lemon juice in a blender with 2 cups of water.
Blend all of this mixture until the mint leaves and pineapple wedges are completely smooth.
Transfer this shikanji into a tall glass and serve cool.