Clean the jamun (black plums), remove the seeds, and cut them into pieces. Put the pieces in a blender jar. Add sugar, lemon juice, roasted cumin powder, black salt, and water to it. Blend it into a smooth, thick juice. Refrigerate it to chill.

Rub a lemon wedge around the rim of two shot glasses, then dip the rims into salt. Straighten the glasses, wipe off any excess salt, and place both glasses on a serving tray.

Now, when serving, pour the cold jamun juice into both shot glasses and serve.