“Is my tongue blue yet!???” 😂😂LOL! I don’t know how many times I must’ve asked my Mom this question as a kid while chomping on some ‘jamun’ or Indian Java Plums! She’d smile indulgently and say..”Quite blue!!…eat any more and it will stay blue forever!”
Summers…school vacations…idle afternoons…what’s a kid to do?! “Chew on your Mom’s brains”….would be my Mom’s sarcastic remark😘 Hehe!
I absolutely love jamuns…their tangy, sweet and mildly sour flavour is something I wait for every summer…and these gorgeous, plump beauties make an appearance for a really short duration almost at the end of a typical Indian summer.
I particularly enjoyed the overripe ones…dressed with some salt and roasted cumin powder & shaken in a vessel until most of the plums would bruise and become really juicy! Wow…I am salivating as I type🤓.. They’d taste out of the world…earthy and fresh.
This Jamun Panna is very similar to that taste and takes me back to those long summer afternoons…and my Mom’s smile as I I’d ask her for the zillion th time…”Ma, is my tongue blue yet!!?”
Let’s see how…
Yield: serves 3-4
Equipment: a saucepan, a ladle, measuring cups/ spoons, a large sieve, a mixing bowl.
250 gms Jamun/ Indian Java Plum (I used the larger, plump variety)
5-6 tbsp sugar (or to taste)
2 +1/2 cup water
1 tsp roasted cumin pwd
1 tsp lemon juice
1/2 tsp salt (or to taste)
Wash the jamun well. Add water in the saucepan along with the jamun and sugar. Keep them to boil over medium heat until all the jamun turn very soft and mushy. The flesh should be falling apart from the seed within the fruit.
Next, cool this concoction completely at room temperature. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.
Once it’s cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.
Add the cumin pwd, salt & lemon juice to this sieved juice. Mix well. Add ice cubes and serve.
This is one of the most refreshing drinks I’ve had all summer!
Adapted from Instructables.