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.
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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. Jamun Coolers and Popsicles are ready! of Tadka
Host: Varun Inamdar
Director: Shashank Alshi
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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