If you want that perfect, thick, slushy texture just like restaurants, do not skip this step. Transfer the extracted jamun pulp into an airtight container or a secure zip-lock bag. Place it in the freezer for about 5 to 6 hours, or ideally, leave it overnight. Freezing the pulp gives the shots a beautiful icy consistency without making them watery.

Once your jamun pulp is completely frozen, transfer it directly into a high-speed blender jar. Add 2 tablespoons of jaggery powder for natural sweetness. Next, throw in 1 teaspoon of roasted cumin powder and 2 teaspoons of black salt to give it that iconic 'kala khatta' chatpata punch. Squeeze the juice of two large lemons into the mix. Add a few ice cubes and just a tiny splash of cold water. Blend everything until it becomes completely smooth and slushy.

To make your drinks look incredibly professional, let's prep the shot glasses. On a small flat plate, mix Kashmiri red chili powder, regular salt, and a bit of black salt. Take a fresh lemon wedge and rub it firmly along the rims of your shot glasses. Immediately dip the wet rims into the spice mixture, rotating gently so the spices stick evenly.

Carefully pour the thick, chilled purple jamun blend into your beautifully decorated shot glasses. Serve them immediately while they are icy cold and enjoy the burst of summer flavors!