Learn How To Make Jamun Cooler Recipe and Jamun Popsicles Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make these Java Plum Recipes this Summer at home and share with us your experiences in the comments section below.<br /><br />Ingredients:-<br />For the Concentrate:-<br />1 kg Whole Java Plums (Jamun)<br />200 gms. Sugar<br />1 tsp. Cumin Powder, roasted<br />½ tsp. Chilli Powder<br />½ tsp. Salt<br />1 tsp. Black Salt<br />½ tsp. Black Pepper Powder<br /><br />Sherbet + Candy <br />6 tbsp. Jamun Concentrate<br />Ice cubes<br />Juice of ½ a Lime<br />2 glasses of Water<br /><br /><br />Method:-<br />The Concentrate:-<br />- In a wok add the java plums and water and bring to a boil on a high flame for 10 minutes.<br />- Let it cool down to room temperature and discard the seeds.<br />- Now grind this pulp and in a mixer/grinder.<br />- Transfer the ground pulp to a pan and add salt, sugar, cumin powder, black salt, red chilli powder. Cook on a high flame for 10 minutes.<br /><br />The Sharbat/Cooler:-<br />- In a jug, add cubes of ice and add the concentrate to it followed by lemon juice, freshly ground black pepper and chilled water.<br />- Garnish with lemon wedges and mint leaves before serving.<br /><br />The Popsicle:-<br />- Make the sharbat without adding ice cubes and pour into the moulds.<br />- Freeze for 8 hours or overnight.<br />
