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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the jamun thoroughly to remove any dirt, then place them directly into a saucepan.
Add the water and sugar to the pan. Bring the mixture to a boil, stirring occasionally until the sugar dissolves completely.
Add the black salt, chaat masala, pepper powder, and salt. Mix well to combine.
Continue cooking on medium heat for about 12 to 15 minutes until the jamun becomes very soft and releases its vibrant purple colour and flavour into the water.
Remove the saucepan from the heat and allow the mixture to cool to room temperature.
Strain the mixture through a sieve, pressing the softened jamun gently with a spoon to extract as much pulp as possible. Be careful not to press the seeds too hard, as it can make the drink bitter. Discard the seeds and skins.
Stir in the fresh lemon juice and mix well. Refrigerate until thoroughly chilled.
Fill tall glasses with plenty of ice cubes. Pour the chilled Jamun Cooler over the top, garnish with a fresh lemon wedge, and serve immediately.
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Can I use frozen jamun for this recipe?
Yes. Thaw completely before cooking. Frozen jamun is the closest thing to fresh when it's out of season, and it's already softened, so it may collapse a little faster.
How do I prevent the drink from becoming bitter?
Press gently when straining and never crush the seeds. Once bitterness is in there, it can't be removed.
Can I substitute sugar with honey or jaggery?
Both work. Use roughly the same volume and adjust after tasting. Add honey only once the mixture has cooled.
How long can I store the Jamun Cooler?
Two days refrigerated in a sealed bottle. Stir or shake before pouring, as separation is normal.
What can I use instead of chaat masala?
A mix of roasted cumin powder and amchur gives a similar tang. Add a little extra black salt to make up for what chaat masala contributes.
Can I make a sugar-free version?
Yes. Boil the jamun with just the salts and spices, then sweeten the cooled liquid with stevia or monk fruit. It will be tarter and thinner in the body, since sugar contributes to mouthfeel as well as sweetness.
Why is my cooler bitter or pale?
Bitter means crushed seeds. Pale means the berries weren't boiled long enough, or weren't fully ripe. Simmering the strained liquid for five more minutes concentrates a weak batch.
Can I use other fruit instead of jamun?
Blackberries, black plums and black grapes all work with the same method, though none tastes like jamun. Jamun's astringency is what the black salt and chaat masala are balanced against, so sweeter fruit needs extra lemon.
