Jamun raita, kulfi to jam: 3 delicious recipes to make the most of this juicy summer fruit
(Recipe by Chef Sanjeev Kapoor)
500 grams java plums (jamun), deseeded and chopped
½ cup sugar
A pinch of salt
1 tbsp lemon juice
1. Put the chopped jamun in a blender jar and blend to a fine paste.
2. Heat a non-stick pan. Add the jamun paste along with sugar and salt and mix well. Cook till the sugar melts and the mixture thickens.
3. Add lemon juice and mix well. Switch the heat off and allow the jam to cool completely.
4. Transfer to an air-tight jar and serve as required.
(Recipe by Chef Kunal Kapur)
1-litre full-fat milk
5 tablespoons sugar
1 tablespoon cornstarch
A dash of water
250 grams (approximately 40 pieces) Jamun
1. For jamun kulfi, boil and reduce the milk by half.
2. Make a slurry of cornstarch (optional) and add it to the reduced milk along with sugar. Cook for a minute until everything is combined.
3. Separate the jamun flesh from the seeds and blend it into a smooth paste.
4. Transfer the paste to the cooled reduced milk. (If the milk is not cooled properly, the Jamun will lose its colour.)
5. Pour the mixture into kulfi moulds and freeze. Your jamun kulfi is ready to enjoy.
(Recipe by Chef Tarla Dalal)
1/2 cup deseeded and finely chopped ripe black jamuns
1 cup whisked low-fat curds
Salt to taste
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp finely chopped coriander (dhania)
1. Combine the curds, jamuns, salt, cumin seeds powder and coriander in a bowl and mix well.
2. Refrigerate for at least 1 hour.
3. Serve chilled, garnished with a sprig of coriander.
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