Steps
- Rinse 200g of jamun, cut away the flesh, and discard the seeds. Blend with half of 240ml of cold water, 6 small ice cubes, ½ teaspoon of roasted cumin powder, and half of ½ teaspoon of black salt until smooth.
- Add the remaining water and 1 tablespoon of sugar, and blend briefly to dissolve.
- Mix the remaining black salt with ½ teaspoon of red chili powder and ½ teaspoon of chaat masala on a small plate. Squeeze 1 small lemon onto another plate.
- Dip the glass rims in the lemon juice, then in the spice mixture. Pour in the jamun juice.