Recipe of Jamun Juice, Salad, Soup, Chutney, Raita | Hospitalkhoj

RECIPE OF JAMUN JUICE, SALAD, SOUP, CHUTNEY, RAITA

Jamun Ginger Lemonade

Ingredient

  • Black palm/Jamun - 6
  • Grated ginger - 2 tsp
  • Water - 1 cup
  • Sugar - 3 tsp
  • Rock Salt -  1/2 tsp
  • Club Soda - 750 ml
  • Lemon - 1/2
  • Mint leaves - 6-7

Instructions

  1. Remove the seeds from Jamuns. Blend the Jamun, ginger, and strain it with water
  2. Cut the lemon and press it nicely to take the max. juice.
  3. Adding Jamun ginger juice, lemon juice, sugar, rock salt, in a bowl and mix well.
  4. Pour this mix into a serving glass, add club soda with ice-cubes and garnish lemon slices and mint leaves

Jamun Fruit Jam

Requirements

  • Jamun fruit – 1 kg
  • Apple – 2
  • Brown sugar – 1/2 cup
  • Water – 5 tsp

Procedure

  1. Cut the apple into small pieces and wash it properly
  2. Cook the pieces in the little water till the Jamun seeds separately. Remove all the seeds carefully.
  3. Now add the sugar and keep cooking for 20-25 min more till the jam thickens and all fruits are mushy.
  4. Stored in clear jar and refrigerate it.

Black Jamun Ice - Cream recipe

Ingredients

  • 4 tbsp black Jamun pulp
  • 2 1/2 cups low-fat milk
  • 2 tbsp cornflour
  • 1 tbsp sugar substitute

Instructions

  1. Combine the corn flour and ½ cup of milk in a bowl, mix well and keep aside.
  2. Boil the remaining milk in a deep non-stick pan on a medium flame for 3 to 4 minutes, while stirring it occasionally.
  3. Add mix well cornflour and milk mixture cook on a medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely.
  4. Once cooled, add the black Jamun powder and sugar substitute and mix well.
  5. Pour the mixture into a shallow aluminium container. Cover with a thin aluminium foil and freeze for 6 hours or till semi-set.
  6. Pour the mixture into a mixer and blend until smooth.
  7. Transfer the mixture back in the same aluminium container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
  8. Scoop and serve immediately.




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