Learn How To Make Jamun Cooler Recipe and Jamun Popsicles Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. Make these Java Plum Recipes this Summer at home and share with us your experiences in the comments section below.

Ingredients:-
For the Concentrate:-
1 kg Whole Java Plums (Jamun)
200 gms. Sugar
1 tsp. Cumin Powder, roasted
½ tsp. Chilli Powder
½ tsp. Salt
1 tsp. Black Salt
½ tsp. Black Pepper Powder

Sherbet + Candy
6 tbsp. Jamun Concentrate
Ice cubes
Juice of ½ a Lime
2 glasses of Water


Method:-
The Concentrate:-
- In a wok add the java plums and water and bring to a boil on a high flame for 10 minutes.
- Let it cool down to room temperature and discard the seeds.
- Now grind this pulp and in a mixer/grinder.
- Transfer the ground pulp to a pan and add salt, sugar, cumin powder, black salt, red chilli powder. Cook on a high flame for 10 minutes.

The Sharbat/Cooler:-
- In a jug, add cubes of ice and add the concentrate to it followed by lemon juice, freshly ground black pepper and chilled water.
- Garnish with lemon wedges and mint leaves before serving.

The Popsicle:-
- Make the sharbat without adding ice cubes and pour into the moulds.
- Freeze for 8 hours or overnight.