By Suprita Mitter
June 7, 2024
Jamun, also known as Indian blackberry is a versatile fruit that can be used to create creatively.
Blend deseeded jamuns with water. Strain the mixture. Add sugar and black salt, and lemon juice.
Make a simple syrup by heating sugar and water. Blend the jamuns into a puree. Mix this with the cooled syrup and lemon juice. Pour the mixture into a shallow dish and freeze for about 1-2 hours.
Heat a pan and add cumin seeds. Add the chopped jamuns, sugar, vinegar, ginger, red chili powder, and salt. Cook until the jamuns break down and the mixture thickens. Let it cool, then store in an airtight jar in the refrigerator.
Boil the jamuns in water until soft. Let it cool. Blend the boiled jamuns with the cooking water until smooth. Strain the mixture. Add sugar, black salt, and roasted cumin powder. Garnish with mint leaves.
Whisk the yoghurt until smooth. Add chopped jamun, roasted cumin powder, black salt, and sugar. Garnish with fresh coriander leaves.
In a bowl, combine the chopped jamun, cucumber, tomato, and onion. Add lemon juice, black salt, and chaat masala and toss.
Mix yoghurt with honey. In serving glasses add a spoonful of yoghurt at the bottom. Add a layer of chopped jamun and then a layer of granola. Repeat the layers until the glasses are filled.