How to make Jamun Panna - You have enjoyed aam ka panna, now sip on this jamun panna - it's simply wonderful.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Kala jamuns,
Cuisine : Indian
Course : Beverages
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Jamun Panna Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Beverages recipes like Strawberry Detox Water, Tomato And Basil Shooter, Sangria, Mango Squash.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Jamun Panna Recipe
Kala jamuns 250 grams
Black salt (kala namak) 1/2 teaspoon
Black peppercorns crushed 1 teaspoon
Cumin powder 1 teaspoon
Powdered sugar 3 tablespoons
Salt to taste
Fresh mint leaves 15-20 for garnish
Method
Step 1
Mix jamun, black salt, crushed black peppercorns, cumin powder, powdered sugar, salt, and mint leaves in a steel container.
Step 2
Cover the container and shake it vigorously.
Step 3
Add a little water and mix and strain. Deseed the jamuns and transfer into a mixer jar and grind with strained water and 3 cups water.
Step 4
Pour the panna into tall glasses, garnish with mint leaves and serve.
