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Jamun Granita


Kala Jamun
Black Jamun – 12 to 15, ripe, seeds removed
Black Salt – 3/4 tblsp
Caster Sugar – 1/4 cup
Lime Juice – 3/4 tblsp
Water – 1/3 cup, chilled

1. Heat a pan over medium flame.
2. Add the jamuns and cook for 5 minutes.
3. Remove, cool and blend to a puree.
4. Transfer them to a big bowl. Add the black salt, lime juice and sugar.
5. Pour the water and mix well.
6. Keep it in the fridge for 60 minutes.
7. Serve chilled.

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