• Wash jamun and then soak in water for some time and then again wash and rub gently.
• Now boil the jamuns with 3 cups of water and 1 cup sugar and cook on medium heat for 10 minutes
• Quantity of sugar depends on the sweetness of your jamuns , you may need little more or less sugar.
• Keep removing the scum floating on top of the boiling jamuns.
• When jamuns become soft and the seed and the pulp start separating from each other then mash it using a potato masher or a whisk or a spatula
• Switch off the flame and let it cool down completely.
• Separate the pits from the pulp and grind the pulp to make a fine smooth puree.
• Add 1/2 cup water to wash the jar and add in the puree and mix.
• Add 1 tsp of kala namak/ Black salt , 1 tsp bhuna jeera / roasted cumin powder, 1/2 tsp kali mirch / pepper powder , 1 tbsp lemon juice and mix
• Now the thick jamun concentrate is ready, you can store it for a week in the refrigerator

How to Make Sharbat-

• Fill the serving glass 3/4 with this jamun concentrate and then add chilled water or soda and few ice cubes, mix and add few drops of lemon juice to add some tanginess.
• Your Jamun sharbat is ready to serve , Enjoy !