Java Plum (Jamun) Lassi/ Nerale hannu lassi - A Refreshing & Healthy Summer Drink !
Jamun or Java Plum is a wonderful seasonal fruit with a deep purple hue and a unique sweet-tangy flavor. Known for its numerous health benefits, especially for digestion and blood sugar regulation, this fruit is often enjoyed fresh or with a pinch of salt. This year, we tried something different – a simple lassi using fresh jamuns – and it turned out to be a delightful surprise!
This Java Plum Lassi is not just eye-catching with its
lovely lilac shade but also packed with flavor and nutrition. It’s become a new
favorite of my kids, who love jamun fresh fruit too. Blending it with chilled
curd and a hint of sweetener balances the flavors perfectly.
Lassi, being a classic summer drink in Indian homes, gets an
interesting twist with jamun here. It is easy to make, refreshing, and great
for gut health too. Do try this seasonal treat before the jamuns vanish for the
year!
Servings: 2
Preparation Time: 10 minutes
Ingredients:
Java plums (Jamun)/ Nerale hannu – ½ cup (deseeded and chopped), or you can 2-3 tbsp of homemade fruit preserve
Fresh curd (yogurt) – 1.5 cups (chilled)
Honey or sugar – 3-4 tsp (adjust to taste)
Water or milk – 1/4 cup (adjust for consistency)
Ice cubes – a few (optional)
Method:
- Wash and deseed the jamuns. Chop roughly.
- Add jamun pulp, curd, honey/sugar, and water (or milk) into a blender.
- Blend until you get a smooth, frothy mixture.
- Serve chilled: Pour into glasses. Add ice cubes if desired and serve fresh
Notes:
- Use fully ripe jamuns for natural sweetness and rich color.
- For a vegan version, substitute curd with plant-based yogurt (like coconut or almond yogurt).
- This lassi not only cools you down but is also known for its benefits in improving digestion.
- You can use preserved java plum. I have preserved excess java plums this season by boiling the deseeded fruit with sugar and refrigerated. Used about 2-3 tbsp to make 2 glasses of lassi.
Comments
Post a Comment