Jamun Panna

Wash/ rinse Jamun under running tap water.

In a small sauce pan, add jamun, chopped raw mango, sugar or jaggery whatever you are using.

Along with add just enough water to immerse the jamuns. Bring it to rolling boil and simmer for 5 minutes until jamuns are soft.
Let them cool completely.
Using the back of a spoon gently mash the boiled jamuns and remove the seeds. Discard seeds.

In a blender, add jamuns along with the syurp and blend it until it is smooth.

As I didn’t use sugar or jaggery added pomegranate kernels to the blender and gave a nice pulse.

Now it’s your choice- you can either strain this jamun juice through a sieve or serve it as such.

I like it thick without straining.
Add lemon juice, kala namak, cumin powder, pepper powder and give it a nice stir.

Pour the JAMUN PANNA in serving glasses add ice cubes.

Garnish with mint leaves, lemon wedges and serve immediately.