JAMUN PANNA /INDIAN JAVA PLUM COOLER

I absolutely love jamuns…their tangy, sweet and mildly sour flavour is something I wait for every summer .

Jamun Panna is a refreshing cooler recipe that not only looks beautiful but tastes yummy and soothes the body. Jamun has so many amazing benefits for our body and skin. A perfect recipe to try this season which can be served as a welcome drink.

Try my other jamun recipes JAMUN SHOTS EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE JAMUN RAITA/ JAVA PLUM OR INDIAN BLACK BERRY RAITA

INGREDIENTS:

  • 250 gms Jamun Ripe and sweet ones.
  • 2-3 teaspoons jaggery powder Optional or as per taste
  • 1/2 teaspoon Kala Namak
  • 1/2 teaspoon Namak or taste
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Roasted Jeera Powder
  • 4-5 teaspoons water
  • Ice cubes as required
  • Mint leaves as required

INSTRUCTIONS:

  1. Wash Jamun under tap water.
  2. In a vessel or a boiling pan, take Jamun, to this add 4-5 teaspoons water and jaggery. If Jamun is sweet, jaggery can be avoided.
  3. Let this Jamun, jaggery , and water cook on a medium flame till Jamun becomes soft and mushy.
  4. Once it becomes soft and mushy, you will see a beautiful color of Jamun.
  5. The seed will fall apart from the flesh. Switch off the flame. It takes 4-5 minutes to make this concoction.
  6. Let it cool down. Now sieve this mixture using a chalni or a strainer.
  7. Use a spoon to take all the extract/Jamun juice. If the pulp has come more juice, blend the pulp in blender one more time to take out whatever juice is left.
  8. Keep this juice in the refrigerator for about 30 minutes.
  9. Now add roasted cumin powder, salt, Kala namak, and lemon juice. Mix it well and serve it cool.
    Garnish mint leaves and serve.
     

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