Jamun Crumble

It feels like Summer has already arrived. The days have become so hot lately that I can’t even imagine how it’s going to feel when the season actually comes. I hate the sun. Can never stand the heat but one thing I love about it is the summer fruits in full swing on the trees.

Mango being my favourite, although I try to avoid it as much as I can because it isn’t very nice to me (end up with a face full of pimples), there’s one fruit I recently got introduced to thanks to the folks at Jain Farm Fresh and I loved it.

Known as the fruit of the Gods, Jamun is not everyone’s best friend. It has quite an acquired taste that many people haven’t taken much of a liking to.

Extremely tart in flavour, this leathery fruit holds a firm place in Hindu Mythology. Apparently, Lord Ram lived on the jamun for years after his exile from Ayodhya.

It is said to be grown on a jambu tree that lives for over 100 years and releases a nourishing fruit that is rich with life-giving juices. It is extremely useful in the treatment of diabetes and stomach ailments.

If you find it difficult to get access to this fruit or interested in finding a new way to eat it, you must try out Jain Farm Fresh’s Frozen Jamun Pulp that is sold all through the year.

I decided to do a Jamun Curd Crumble since I’m on a health spree. It’s a 6 ingredient fix that can includes no form of cooking.

Have it chilled and oh, it’s a real summer delight!

PS: I developed this recipe along with a few others for their website. You can buy the product here.

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Jamun Crumble
Summer is almost here and the fruit of the Gods take over this season. I have honestly never been a fan of jamuns but after trying out Jain Farm Fresh's Frozen Jamun Pulp, I think I can finally eat this fruit. I decided to go all healthy and created a simple yet delicious dessert. Hope you guys enjoy it!!
Course dessert
Course dessert
  1. In a bowl, whisk together the sugar, corn starch and jamun puree. Place this bowl over a pot of simmering water and continue to beat well. Cook for 10 minutes.
  2. Remove from heat and add the butter to the mixture. Freeze for 15 minutes.
  3. Crush the digestive biscuits with a rolling pin. Mix the butter and press into the jar.
  4. Add the condensed milk layer next followed by the jamun curd.
  5. Keep in the refrigerator for 2 hours to set.
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