Jamun Panna is a refreshing and cooling drink made of Jamun juice and some spices. Easy, quick to make, and looks absolutely beautiful. The color makes it even more appealing to drink.
In a vessel or a boiling pan, take Jamun, to this add 4-5 teaspoons water and sugar. Adding sugar is optional. If Jamun is sweet, sugar can be avoided.
Let this Jamun, sugar, and water cook on a medium flame till Jamun becomes soft and mushy.
Once it becomes soft and mushy, you will see a beautiful color of Jamun. The seed will fall apart from the flesh. Switch off the flame. It takes 4-5 minutes to make this concoction.
Let it cool down. Now sieve this mixture using a chalni or a strainer. Use a spoon to take all the extract/Jamun juice. If the pulp has come more juice, blend the pulp in blender one more time to take out whatever juice is left.
Keep this juice in the refrigerator for about 30 minutes.
Now add roasted cumin powder, salt, Kala namak, and lemon juice. Mix it well and serve it cool.
Garnish mint leaves and serve.
Recipe Notes
Adding sugar is optional. If Jamun is sweet, sugar can be avoided.
Add sugar according to taste and preference.
After straining the pulp, blend the pulp again in a mixer to take off all the juice whatever is left.