Jamun fruit also known by various names like java, jambul, jambas etc. The fruit is sweet, sour and astringent in taste and is extremely juicy.
The fruit contains a hard seed which has many beneficial properties too.
Jamun fruit is used for treatment in ayurvedik medicine in India and specially used in treatment of diabetes.
It has also been reported to play a protective role in liver disease. Jamun fruit also has been known to blood purifying properties.
It is best eaten raw with black salt or it can be used in various dishes.
Panna is a summer drink which is usually made from raw mango.
But we can make panna with other fruits like star fruit, pineapple, berries and jamun.
The process requires you to boil or roast the mango but in this recipe we can not roast the jamun so first I boil the jamun and then squeeze the pulp.
You can also get the jamun shikanji and jam recipe in my blog.
Let start the recipe.
Presentation Time:-5 minutes
Cooking Time:- 10 minutes
- 250gm Jamun
- 2tbsp sugar
- 2/1/2 cup water
- 1tsp Black salt
- A pinch of plain salt
- 1tbsp Roasted cumin powder
- Chopped mint leaves
- 2tbsp Lemon juice
- Ice cubes
- Mint leaves
- Wash the jamun fruit properly.
- In a saucepan add sugar, water and jamun, boil them over medium heat until the jamun gets soft and mashy.
- It will take approximately 10 to 12 minutes.
- Switch off the gas and allow to cool the mixture.
- Once it cools mash the mixture through a sieve in a large bowl.
- Now add salt, black salt, cumin powder, mint leaves and lemon juice.
- Mix it well put the bowl in fridge.
- Before serving àdd ice cubes.
- Garnish with mint leaves serve chilled.
- Add sugar as per your taste.
- Chat masala can be added to increase the taste.
- Always choose soft and pulpy jamun which is more tastier.