Black Plums or Jamuns may be not be considered in the same league as the venerated Mangoes, but this summer fruit packs in quite a punch. Both in terms of taste and nutrients. In fact, it is one fruit that can take care of most of the disorders that are associated with the consumption of excess mangoes. For example, stomach pain and diarrhea are readily cured by drinking the fruit juice or even chewing on the tender leaves !!
But the single most therapeutic property of this fruit is the ability to keep the blood sugar levels in check. A fact that has been exploited to the hilt by Patanjali which manufactures the 'Jamun Sirka', a product that flies off the shelves at an alarming rate. Even my diabetic MIL vouches for the effectiveness of this product.
Today's recipe is all about a flavor derived from this fruit which I must have eaten by the kilos during my childhood days in Rourkela. The Java plum trees are naturally abundant in the hilly regions. The very popular 'kala khatta' is a mixture of black plum juice, a strong squeeze of lemon, a good dash of black salt and some sugar to balance it out. For something that is considered synonymous with the very pedestrian ice lollies, the Mojito is a much needed haute makeover for this crowd-favorite.
- 12 Ripe Black Plums (Jamuns)
- 2 lemons
- 1/2 tsp black salt
- 4 tsp sugar syrup
- chilled soda water
- a mixture of red chili powder and salt for rimming the glasses ( 1:4 ratio )
- 4 shot glasses
- 2-3 sprig mint leaves
Preparation - Using a sharp knife, remove the flesh from the ripe fruits.
Cut the lemon into two halves and rub the half over the rim of the glasses. Dip the glasses in the salt and red chilli mixture. Let it dry for a few minutes.
In each glass, put some fruit, mint leaves and black salt. Muddle it nicely with a muddler.
Add the lemon juice, sugar syrup and fill the rest with the soda water.