Jamun Jelly

Name: Jamun Jelly
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 g Jamun (Java Plum) pulp; 1 cup (about 120g) Cornflour; 1 cup (about 120g) arrowroot flour; 3/4 cup (about 150g) Sugar; 1/2 cup (about 40g) Desiccated coconut; juice of 1 lemon (about 2 tbsp) Lemon juice; 2-3 tbsp Ghee; 2 cups (about 400ml) Water

Heena Jani @hinajani

#CA2026
#Jamun
#JamunJelly

Heena Jani @hinajani

#CA2026
#Jamun
#JamunJelly

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Ingredients

20 minutes

4 servings

100 gJamun (Java Plum) pulp
1 cup (about 120g)Cornflour
1 cup (about 120g)arrowroot flour
3/4 cup (about 150g)Sugar
1/2 cup (about 40g)Desiccated coconut
juice of 1 lemon (about 2 tbsp)Lemon juice
2-3 tbspGhee
2 cups (about 400ml)Water

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Steps

20 minutes

1

Wash and deseed the jamun, then blend to make a smooth pulp.
2

In a pan, mix cornflour and sugar with 2 cups water. Stir well and cook on low heat, stirring continuously.
3

When it thickens, add lemon juice and ghee. Mix well, then add jamun pulp. Keep stirring until the mixture is very thick.
4

Spread the mixture onto a greased plate. Let it cool, then refrigerate for 15–20 minutes. Cut into pieces and coat with desiccated coconut.