Jamun Frozen Yogurt is a delicious summer dessert made with Indian berry called jamun or java plum. The abundance of Jamun (Java Plum) inspired me to step ahead and play with the flavors of the fruit. Hence, the result is Jamun (Java Plum) frozen Yogurt. It is a gluten-free frozen yogurt recipe.
Every summer I discover something new. Something that will mark my memory and taste buds forever, like a simple Stone Fruit Cake, Lotus Stem Curry, or an Indian style Kiwi Sherbet or Jamun Masala Soda. Well, this summer its – jamun frozen yogurt recipe.
I love Jamun for its piquant flavor, vibrant hue, and fibrous texture, and they shine when paired with contrasting flavors such as spices, yogurt, or buttermilk. All you have to be creative with the crimson shades of the fruit.
Jamun needs a little touch of sugar to be transformed into a thick, smooth puree ideal to combine with the cheese-like hung curd. While I was uniting the two ingredients, it seems like they are made for each other.
Making frozen yogurts is like writing poetry. You can adapt to any season, add any ingredients you like, and play around with the different textures. It’s such a creative dessert, so scrumptious and beautiful to look at, and most of all, so delicious.
I love my mango yogurt. It’s not frozen but has that creamy, almost ice cream-like texture.
Frozen Yogurts are exactly the kind of desserts I would like to be served on a hot summer afternoon. They look like little, iced balls of flavor, lavishly layered with the best that summer has to offer, Jamun, and yogurt we can all pitch in and scoop for the best.
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Jamun Frozen Yogurt Recipe
- 250 gm Jamun java plum
- 500 gm yogurt dahi
- 2 tablespoon condensed milk
- 2 tablespoon caster sugar or granulated white sugar
- To prepare cream for the frozen yogurt, first line metal strainer with a muslin cloth. Pour yogurt over the muslin cloth and let water drain out from it.
- After few minutes tie muslin cloth into a knot shape and hang over the kitchen sink or any other high point in the kitchen. Place a bowl below the tied yogurt to collect the excess liquid. And let the yogurt stand this way for 3 to 4 hours.
- The end result from this process will be thick soft cheese like hung curd. Open the muslin cloth and transfer thick ball of yogurt to a bowl.
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Arrange Jamun in a bowl and sprinkle sugar over it. Let the Jamun sit with sugar for 3 – 4 hours.
- Once the Jamun turn soft mash them using your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Add condensed milk, hung yogurt, Jamun pulp in a wide mixing bowl.
- Using electric hand blender (in this case I used ( KitchenAid 7 Speed Hand Blender )
- ) whip the mixture to get smooth pouring consistency liquid. If the liquid is still thick add ¼ Cup of heavy cream and then whip again for 10 – 15 minutes. There should not be any lumps in the mixture. Taste for sweetness and adjust it accordingly.
- Pour the mixture into a freezer friendly box/metal container or plastic box. And freeze for 4 – 5 hours or till set.
- Remove from the freezer about 10-15 minutes before you want to serve the frozen yogurt.