I have fond childhood memories of wiping off bowls and bowls of jamun (with rock salt ofcourse).
And in July, I was handed over several boxes of these, thanks to mom. After consuming many of these babies just the way we did when we were kids and comparing the purple colour on our tongues (like all mature adults are expected to) I was left with a huge batch resting patiently inside my fridge.
Like frozen yogurt? Like jamun?
Time for some Jamun (Java plum) frozen yogurt.
And trust it was really the best fruit yogurt I've ever had/made. The flavor was really fresh, the texture was creamy, the colour...well simply gorgeous and the yogurt did total justice to the succulent and tangy jamuns. Its now the family's favorite yogurt. A pity that the jamun season has almost come to an end:(
500 gms jamun
400 ml yogurt
1/2 cup of sugar
1 tsp lemon juice
1.Remove the seeds from the java plums and toss them in a medium bowl with the sugar ,stirring until the sugar begins to dissolve. Cover and let stand for an hour.
2. Puree the java plums and their liquid with the lemon juice and the yogurt in a blender until smooth. Press the mixture through a strainer, if you wish.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacture's instructions.
Images and Recipe : Personal
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