Preserving Jamun: 4 Delightful Recipes to Try This Season

• 1 cup Jamun
• 1 tsp Black Salt
• 2 tsp Chaat Masala
• 2 tbsp Corn Flour
• 2 tbsp Sugar
• 1 tbsp Lemon Juice
• 1 Silicone Sheet

1. Wash the jamuns well and dry with a cotton cloth.
2. Remove the seeds and add to a blender jar together with black salt, chaat masala, corn flour, sugar and lemon juice.
3. Blend until it becomes a soft puree.
4. Add the puree to a nonstick pan and cook for about 10 minutes until the puree is thick.
5. Spread the thick puree on a silicon sheet or plate greased with ghee or oil.
6. Let the puree dry for at least 2 days in hot sun or dry in an oven for 5 to 6 hours at 70 degrees Celsius, or until dried completely.

• 1 cup Jamuns
• 2 tbsp Castor Sugar
• 1 tsp Rock Salt
• 1/2 tsp Nigella Seeds (Kalonji)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• 1 tbsp Mustard Oil
• 1 tsp Red Chilli Powder
• 1 tsp Lemon Juice
• 5–6 Curry Leaves

1. Wash, rinse and dry the jamuns with a cotton cloth.
2. Dry roast Nigella seeds, mustard seeds, and fenugreek seeds, and roughly crush them in a mortar and pestle or pulse in a grinder.
3. In a pan, add the mustard oil and the powdered mixture of nigella seeds, mustard seeds and fenugreek seeds, curry leaves and jamuns.
4. Cook on low heat for 2-3 minutes.
5. Add the sugar and cook for another minute or so until the sugar is well incorporated. Add the lemon juice and mix well.
6. Store in an airtight container in a refrigerator.

Note: A no-cook recipe can be made using a marinade of lemon juice, salt, sugar, chaat masala, green chillies, roasted cumin powder, carrom seeds and lemon rind. Prick the jamuns with a fork and pour the marinade over them. Keep it in the sun in a glass bottle with a lid for a day or two, and it is ready to eat.

• 250 gm Ripe Jamuns
• 1/2 Lemon juice
• 1/4 tsp Salt
• 1/4 tsp Cinnamon Powder
• 1 tbsp Sugar

1. Wash the jamuns thoroughly and wipe dry.
2. In a bowl, add the jamuns and crush them well and remove the seeds.
3. Blend the pulp in a mixer until smooth.
4. Heat a nonstick pan and add the jamun pulp and cook it on a low heat for about 2 minutes, stirring occasionally.
5. Add sugar, salt and cinnamon powder and stir continuously for 4 minutes. Add lemon juice and mix well.
6. Let the mixture cool completely and transfer to an airtight jar.

• 15–20 Jamuns
• 1/2 cup Sugar
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Chaat Masala
• 1 tsp Black Salt
• 1/2 Lemon

1. Heat half a cup of water and sugar in a nonstick pan and cook till the sugar melts.  Take the pan off the heat and allow it to cool completely.
2. Deseed and chop the jamuns roughly. Put the jamuns in a blender jar and add roasted cumin powder, black salt and chaat masala and blend to a fine paste.
3. Strain the jamun mixture through a fine strainer and add cooled sugar syrup, and mix well.
4. Squeeze the juice of half a lemon and mix well.
5. Transfer the mixture into the popsicle moulds and close the lid or cover with silver foil, and place in the freezer for 6 to 8 hours.
6. Demould and serve chilled.