Jamun also known as Java plum, Black plum or Malabar plum is a small dark purple fruit. It has many medicinal properties.
Jamun invokes nostalgia....many childhood memories are associated with it. Then this fruit was readily available , nowadays it is little difficult to procure it. The fluffier and spongy the jamun, tastier it is.
Jamun Shots are small portions of jamun juice serves in shot glasses. For additional drama you can coat the rim of these glasses with salt.
Make the juice as per your taste, sweet, tangy and slightly salty. I used 25 jamun . These gave me four Jamun shots. The amount of pulp will also depend on the quality of your Jamun. Mine were not very fleshy so I didn't get much pulp
These turned out to be way tastier than I had imagined. The toughest part is to remove the pulp.
Keep the salt a little less in the juice if you are going to coat the rim of the glasses with salt.
Jamun Pulp 1/2 cup
Jaggery Powder 1 tbsp
Lemon juice 1 tsp
Black salt 1/8 tsp
Roasted Cumin Powder 1/4 tsp
Salt 1 tbsp
Wash and pat dry jamun.
Carefully remove the pulp with a sharp knife.
Grind the pulp with jaggery powder, lemon juice, black salt and roasted cumin.
Use very little water.
Pour it into a container.
Wash the blender jar with water and add it to the paste.
Mix well. Add more water if needed but don't make the juice too watery.
Keep it slightly thick so that the flavor intensity is not lost.
Taste and adjust salt , lemon juice and jaggery powder.
Leave it in the fridge to chill.
To serve spread salt in a saucer.
Dip the rim of the shot glass in water.
Shake it to dispel excess water.
Now dip it in the salt. This way salt will coat the rim of the shot glasses.
Prepare all the glasses similarly.
Carefully pour prepared juice in the glasses.