Jamun Lassi (Java Plum Buttermilk)

A chilled glass of jamun (Java/black plum) lassi is perfect to cool off on a balmy June afternoon. I first made a fruit purée by cooking the plums with some jaggery, lime juice and water. I then blended it with seasoned yogurt to make a refreshing and pretty drink. Another good way to use this summer fruit.

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Recipes

Jamun Lassi

Ingredients

1/4 cup jamun purée (recipe below)
2 cups plain yogurt 
1/2 tsp roasted cumin powder
A few mint leaves Black salt to taste 

Method

Blend everything together, taste and adjust the seasoning, pour over ice and enjoy!

Jamun Purée

Ingredients

400 gms ripe jamun (Java/black plums)
1 cup water, divided
1/4 cup coconut sugar/powdered jaggery 
Juice of 1 lime
Pinch of salt 

Method

Combine all the ingredients for the purée in a pan and cook on medium heat for about 15 minutes or until the fruit disintegrates. Turn off the heat and allow to cool.

Remove the pits and discard them. Add 1/4 cup cold water to the cooked jamun, blend, then strain the mixture twice to get a smooth purée.

Use as required for making jamun lassi and refrigerate the remaining purée in an airtight container. This jamun purée should last for 4-5 days.

This purée can also be used for making smoothies, (n)ice cream, popsicles, chia pudding and yogurt parfaits.