Food

5 Yummy Jamun (Indian Blackberry) Recipes

Jamun is a purple black berry like fruit with unique taste. It is also referred to as Indian blackberry, Java Plum, Black-Purple plum, etc. Whatever be the name, the fact remains that this fruit is loaded with nutritional value. Jamun has medicinal value too. Under the Ayurvedic and Unani systems of medicine, jamun is used to treat diabetes, digestive problems like diarrhea, liver problems and for regulating blood sugar levels. This tropical fruit is rich in fibre, vitamin B, potassium, carotene, magnesium and phytochemicals.

People usually eat this fruit as whole with salt to balance the citric flavor. But that’s not the only way. You can try these easy to make Jamun Recipes

Jamun mocktail recipe

All you need

  • 2 cups of jamun
  • 2 cups of water
  • 3 tablespoon lemon juice
  • 2 tablespoon honey
  • 1 tablespoon grenadine syrup
  • ½ teaspoon black salt
  • Few mint leaves and 2 lemon slice for garnishing

Let’s start

  • Take a pan and add jamun and water, boil till the pulp softens
  • Let it cool down at room temperature for 1-2 hours, and then deseed it
  • Now take a blender and blend it and then stain.
  • Blend again and add remaining ingredients. Mix well and refrigerate for 2-3 hours
  • Garnish it with mint and lemon and serve chill

Jamun jam recipe

All you need

  • 500 grams jamun
  • 250 grams brown sugar
  • ½ cup apple, peeled and chopped
  • 1 teaspoon lemon juice
  • 1/3 teaspoon fennel seeds

Let’s start

  • Take a heavy bottom pan and put jamun and sugar in it. Cook on low heat and keep stirring till jamuns soften
  • Now add apples and cover the pan and cook for few more minutes till apple gets mixed into it
  • Now mash the mix with spoon till the juice is released, then remove the seeds.
  • Do the deseeding fast before the sauce becomes thick, and then add lemon juice and fennel seeds
  • Keep stirring for 15- 20 minutes till it becomes thick. Then check by putting the jam on the plate. If it is not moving, then the product is ready.
  • Now pour it into a clean jar and cover. When it becomes cool at room temperature, keep the jam in fridge for a night.
  • Now it is ready to use, enjoy!

Jamun kulfi recipe

All you need

  • 2 ½ cups low fat milk
  • 1 cup jamun jam
  • ½ cup condensed milk
  • 2 tablespoon milk powder
  • 3 tablespoon brown sugar (if you want)

Let’s start

  • Take a pan and pour milk. Then add condensed milk, milk powder and sugar.
  • Keep stirring the mixture over medium heat till it reduces.
  • Let the mix cool down completely, then add jamun jam in it
  • Mix well and pour into moulds and freeze. Enjoy once it’s ready.

You can make ice cream as well. You will just need low fat milk, brown sugar, jamun pulp and corn flour.

Jamun yogurt recipe

All you need

  • 500 grams jamun pulp
  • 2 cups low fat yogurt
  • ½ cup honey
  • 2 tablespoon lime juice

Let’s start

  • You know how to make jamun pulp, so let’s start with step two. Take a mixer jar and add yogurt, jamun, honey and lime juice
  • Beat it until smooth, and then pour into a container and cover it
  • Take it out after 1-2 hours and scrap it, and then do the same after 1-2 hours
  • Then freeze it again, the whole process from freezing to scraping will take 5-6 hours.
  • Now enjoy your jamun frozen yogurt.

You can also make jamun raita for which you will need black salt to taste, cumin seeds roasted and grounded and diced jamun. Mix the ingredients in curd and enjoy.

Jamun mousse recipe

All you need

  • 400 grams each of jamun and low fat cream, chilled
  • 6 tablespoon brown sugar
  • 1 tablespoon each of balsamic vinegar and gelatin powder

Let’s start

  • Take a bowl and add 3 tablespoon brown sugar and jamun, toss and leave for few hours to macerate.
  • Then crush it to remove pulp. Now take a pan and add jamun pulp, vinegar and 2 tablespoon sugar and cook over medium heat till it becomes thick
  • Let it cool at room temperature, and then blend to make smooth pure.
  • Warm about 25ml cream in a bowl and sprinkle it over the gelatin and allow it to become soft
  • Now in a bowl whip the left over cream and sugar, and strain the gelatin mix into the cream.
  • Mix and then add jamun puree into the cream and garnish with pulp or jam and chill it for 5-6 hours

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