Jamun Panna

Name: Jamun Panna
Cuisine: Indian
Ingredients: 15 Jamun / Indian plum; 1 raw mango (peeled and chopped); 1/2 cup pomegranate kernels; 2 Tablespoons granulated white sugar or jaggery (I didn’t use); 1/2 Juice of lemon; 1/4 Teaspoon Kala Namak / black salt; 1/4 Teaspoon roasted cumin powder; As required Ice cubes; 1/4 Teaspoon black pepper

Ruchika Anand @FYS_feed_your_soul

#hot
Indian Plum as we call it Jamun too, is a fruit that’s available in summers. Let’s have Jamun panna before this fruit vanishes from the market

Ruchika Anand @FYS_feed_your_soul

#hot
Indian Plum as we call it Jamun too, is a fruit that’s available in summers. Let’s have Jamun panna before this fruit vanishes from the market

Saved

Ingredients

15Jamun / Indian plum
1raw mango (peeled and chopped)
1/2 cuppomegranate kernels
2 Tablespoonsgranulated white sugar or jaggery (I didn’t use)
1/2 Juice of lemon
1/4 TeaspoonKala Namak / black salt
1/4 Teaspoonroasted cumin powder
As required Ice cubes
1/4 Teaspoonblack pepper

Saved

Steps

1

Wash/ rinse Jamun under running tap water.
2

In a small sauce pan, add jamun, chopped raw mango, sugar or jaggery whatever you are using.
3

Along with add just enough water to immerse the jamuns. Bring it to rolling boil and simmer for 5 minutes until jamuns are soft.
Let them cool completely.
Using the back of a spoon gently mash the boiled jamuns and remove the seeds. Discard seeds.
4

In a blender, add jamuns along with the syurp and blend it until it is smooth.
5

As I didn’t use sugar or jaggery added pomegranate kernels to the blender and gave a nice pulse.
Now it’s your choice- you can either strain this jamun juice through a sieve or serve it as such.
6

I like it thick without straining.
Add lemon juice, kala namak, cumin powder, pepper powder and give it a nice stir.
7

Pour the JAMUN PANNA in serving glasses add ice cubes.
8

Garnish with mint leaves, lemon wedges and serve immediately.