Cooking Instructions
- 1
Clena and pet dry all jamun
- 2
Heat a pan take 2 gilass water
Put jamun in it boil it when all jamun became tender - 3
Add sugar,salt and black pepper powder in it and off the flame allow to cool
- 4
Remove all seed and strain it
Add some drops of lemon juice, yummy jamun juice ready
Serve chilled
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