Jamun-Jaggery Cooler

A diabetic friendly, made with ‘desi’ ingredients, a cooler and a power booster. This healthy, iron rich mocktail can be made in a jiffy, served as a perfect welcome drink for small and big parties.

• Jamuns (Indian blackberry)- 12-15
• Jaggery powder- 2 tablespoons ( adjust according to taste)
• Black salt (optional)- ¼ teaspoon
• Basil seeds (sabja)- 1 teaspoon soaked in water for half an hour ( I was left with very few seeds, so not to be seen in pics)
• Roasted cumin ( jeera) powder- ¼ teaspoon
• water- ½ cup
• Boil Jamuns in half cup water for 5-8 minutes. Let it cool down, mash the fruit to take out the seed and separate the pulp. Blend the fruit pulp with jaggery, black salt and jeera powder. Strain in a small sieve to get a clear liquid. Dilute 3-4 tablespoons of this liquid in half glass of chilled water and keep aside.
• Take residual pulp remaining in the sieve, put it in the blender with some ice to make jamun flavoured crushed ice.
• In a tall glass, pour one teaspoon of soaked basil seeds, then jamun flavoured crushed ice and then diluted jamun juice.
• Garnish with basil leaves and flowers, serve chilled.

To make ‘floating jamun hearts’: cut the fleshy part of fruit, give it a heart shape, place it in ice mould with the dark part facing down, put few drops of water and freeze the tray for few minutes, so that the heart is ‘fixed’. After ten minutes take out the tray, fill it completely with water and allow the ice to set. Demould it and use them in the cooler as per need.

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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