It is true that the ‘King of fruits’ mango reigns supreme during the hot summer months of India, but the season is replete with many other, nectarous fruits such as watermelon, litchi, jamun etc, that makes the season just as memorable, despite the scorching heat. India, being a tropical country is very rich in terms of fruits, Jamun is an indigenous berry, which is known by several other names such as Java plum or Malabar plum. It is deep purple in colour, with a seed in the centre, the pigment is so strong that after you eat it, it leaves some of the blue colour behind on your tongue. It has a lovely tarty, tangy flavour, and is only available during the summer months.  

Jamun is one of the oldest known fruits of India, and the whole plant has a ritualistic importance too. For instance, in Maharashtra, jamun leaves are used in marriage pandal decorations.

Even as we love to tuck into Jamun as is, sprinkled with chaat masala, Jamun can also be used to make delicious drinks such as this Jamun Panna.  

You may have heard of Aam Panna, but this summer cooler is no less a sensation. Here’s a recipe of the same by chef Rubal from Hotel Samrat.

Jamun ka panna

Ingredients:

  • Jamun - 200 gms
  • Sugar - 150 gms
  • Roasted cumin powder -1tbsp
  • Black salt -1tsp
  • Crushed black pepper -1/2 tsp
  • Mint leaves – As required
  • Lemon juice - As required

For Ganish:

  • Lemon slice
  • Mint leaves
  • Roasted cumin powder

Method

  1. In a pan take some water and cook jamun into that for 15 minutes approx till the time skin of jamun gets off.
  2. Strain them and then remove the seeds out of them.
  3. Now take the pulp which is left after removing the seed, then puree this pulp in the mixer gradually adding ice cubes while making puree.
  4. Now take this puree in a pan add water, sugar to it and cook it for a while .
  5. Now remove it from flame , then add roasted cumin powder, crushed black pepper to it and allow it to cool.
  6. Once it is cooled down add mint (cut into shreds), lemon juice black salt to it and then keep in a refrigerator for an hour.

Serving

  1. Cover the rim of the glass with salt
  2. Pour the Jamun panna into that glass.
  3. Garnish with lemon slice and roasted cumin powder.
  4. Best serve chilled.

If you are wary of adding sugar, you can also use jaggery powder instead.