By Akshara
May 12, 2026
As Jamun (Black Plum) season arrives, this papad or fruit leather is the best way to preserve the berry's unique astringent flavor. Jamun is celebrated for its low glycemic index and digestive benefits, and by using the traditional sun-drying method, you concentrate the nutrients without the need for excess sugar. It’s a chewy, tangy treat that captures the essence of summer in a concentrated, bite-sized form.
500g fresh jamun (de-seeded) 1/4 cup jaggery or low-calorie sweetener (adjust based on fruit tartness) 1/2 tsp black salt (Kala Namak) 1/2 tsp roasted cumin powder
Blend the de-seeded jamun pulp into a smooth puree.
Pour the puree into a non-stick pan and add the jaggery, black salt, and cumin powder.
Cook on medium heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan (usually 12–15 minutes).
Grease a flat steel plate with a tiny bit of oil. Pour the mixture onto the plate and spread it into a thin, even layer using a spatula.
Place the plate in direct sunlight for 1–2 days (covered with a thin muslin cloth to keep dust away).
Once the edges start peeling off and it is no longer sticky to the touch, peel the entire sheet off, roll it tightly, and slice into discs. Store in an airtight container.