Jamun Popsicles and Jamun Shots, tongue-tickling and appealing!

JAMUN POPSICLES

Components

15-20 java plums (jamuns), deseeded and approximately chopped
1/2 cup sugar
1/2 tsp roasted cumin powder
1 tsp black salt
1/2 tsp chaat masala
1/2 lemon

Approach

1. Heat 1/2 cup water and sugar in a non-stick pan and cook till sugar melts. Take the pan off the heat and allow to cool entirely.
2. Transfer the jamuns in a mixer container. Include roasted cumin powder, black salt, chaat masala and blend to a great paste.
3. Strain the mix through a fine strainer into a big bowl. Include cooled sugar syrup and blend well. Squeeze the juice of lemon straight into it and blend well.
4. Transfer the mix into popsicle moulds and close the lid. Place it in the freezer for 6-8 hours.
5. De-mould and serve.

JAMUN SHOTS

Ingredients

250 grams java plums (jamun), deseeded
Squashed ice as required
A handful mint leaves
Black salt to taste
1/2 cup sugar
1 lemon wedge
Salt for rimming

Technique

1. In a mixer container, add java plums flesh, crushed ice, mint leaves, black salt and sugar. Mix to a great mix.
2. Rim the shot glasses with lemon, take salt on a plate and dip the rims of the glasses in it and set aside.
3. Put the prepared mix into the glasses and serve.

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Best prepared in Wonderchef Kitchenware.
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