One of the summer fruits that I really miss here is Jamun – Indian black plum! I jumped with excitement when I saw it in the frozen section of the Indian grocery store. The taste is good enough to curb my cravings but not as yum as the fresh ones.
Jamun or Indian black plum is a summer fruit, associated with many health and medicinal benefits. It is an excellent source of iron and Vitamin C. It is also known for its anti-diabetic properties. The Jamun fruit is also good for digestive system because of its coolant features.
Today I have used it with green mango to make the well known Indian refreshing summer cooler – Panna!
Panna is an Indian drink made usually with roasted or boiled mango pulp and is known for its heat-resistant properties.
This panna has a gorgeous color and was very soothing…had the perfect balance of sweetness from the Jamun fruit, tanginess from mango and mild spiciness from roasted cumin and black pepper!!
Recipe Servings: 4 Time: 20 minutes
- 12 oz. Jamun (I used frozen)
- 1 small green mango
- 2 tsp. roasted cumin powder
- ½ tsp. fresh ground black pepper
- 1 tsp. black salt
- 8-10 mint leaves
- Water as needed
- Thaw jamuns and take out the pulp. Discard seed.
- Roast mango on the stovetop until soft. You can even broil it in the oven or boil them.
- Scoop out the mango pulp once cool.
- Add all of the ingredients and blend until smooth.
- Add more water to make it a thin consistency. It should be of juice consistency.
- Taste and adjust seasonings accordingly.
- Serve chilled over ice.
- I did not add any sugar, as the jamuns were sweet. You can add some sugar or jaggery if you are using fresh jamuns.
- Add some lemon juice if the mangoes are not tangy.
- You can strain the panna to get a smoother consistency. I did not strain mine as I like fruit fibers.
Enjoy this refreshing cooler!!