Jamun Fuljar Soda – A Fizzy Twist on a Desi Favorite, visually exciting twist on traditional Indian summer coolers. Inspired by the street-style fuljar shots that became popular in parts of Gujarat and Maharashtra, this drink combines the nostalgia of childhood treats with the flair of modern mixology. Its dramatic bubbling presentation makes it a showstopper at parties and get-togethers, especially during the hot months when something refreshing and eye-catching is in high demand.
Fuljar soda became a social media sensation in recent years for its fizzy “volcano effect” when a flavorful shot glass is dropped into a larger glass filled with soda. The resulting eruption of bubbles creates both a visual spectacle and a burst of flavor. 
While fuljar is typically made with tangy masalas and neon-colored syrups, this homemade version elevates the concept using fresh seasonal jamun, also known as Indian Java plum or black plum, lending the drink a rich purple hue and a tangy-sweet punch.
Jamun, with its sharp, slightly astringent taste, has long been used in Ayurvedic remedies for digestion and blood sugar balance. Its arrival in Indian summer markets is eagerly awaited and using it in beverages like this not only enhances its appeal but also brings out its natural flavors beautifully. Combined with mint, spices, and lime, the jamun puree becomes a bold and zesty shot that contrasts deliciously with the fizzy club soda.
Served in individual tall glasses, each Jamun Fuljar Soda is a little burst of drama and refreshment. It’s best enjoyed immediately to savor the bubbling effect and fresh taste. Whether you’re hosting a summer party or simply looking to enjoy jamun in a fun new way, this recipe promises both flair and flavor in every sip.
Ingredients
For Jamun Shot (Puree):
• 1 cup Fresh Jamun (Deseeded)
• 8–10 Mint Leaves
• ½ tsp Black Salt
• 1 tbsp Sugar (Adjust to Taste)
• ½ tsp Chaat Masala
• ¼ tsp Roasted Cumin Powder
• ½ tsp Jaljeera Powder (Chaat Masala + Cumin Powder)
• ½ Lime Juice
• 4–5 Ice Cubes
For Glass Rim & Assembly:
• Salt + Red Chili Powder Mix (For Rimming)
• Lime Wedge (To Moisten Glass Rim)
• Club Soda (Chilled)
• Additional Ice Cubes (For Serving)
Method
1. Prepare Jamun Puree:
In a blender, combine deseeded jamun, mint leaves, black salt, sugar, chaat masala, roasted cumin powder, jaljeera powder, lime juice, and ice cubes. Blend until smooth and frothy. Set aside.
2. Rim The Glasses:
Mix salt and red chili powder on a small plate. Rub a lime wedge around the rim of shot glasses. Dip the rim into the salt-chili mixture to coat evenly.
3. Assemble Fuljar Soda:
Pour the jamun puree into the prepared shot glasses. In a tall serving glass, add a few ice cubes and pour chilled club soda halfway or more, depending on your glass size. Carefully drop the filled shot glass into the soda-filled tall glass and watch it bubble up.
4. Serve Immediately:
Enjoy the fizzy eruption as the flavors mix. Drink immediately while it’s still bubbly and cold.
Tips
• Use fully ripe jamun for the best flavor and deep purple color.
• Adjust sugar according to the tartness of your jamun.
• Serve immediately after assembling to enjoy the full bubbling effect.
• You can prepare the jamun puree ahead of time and refrigerate it but add soda only at the time of serving.
• If you don’t have jaljeera powder, mix ½ tsp chaat masala + ¼ tsp cumin powder as a quick substitute.
- For Jamun Shot (Puree):
- 1 cup Fresh Jamun (Deseeded)
- 8–10 Mint Leaves
- ½ tsp Black Salt
- 1 tbsp Sugar (Adjust to Taste)
- ½ tsp Chaat Masala
- ¼ tsp Roasted Cumin Powder
- ½ tsp Jaljeera Powder (Chaat Masala + Cumin Powder)
- ½ Lime Juice
- 4–5 Ice Cubes
- For Glass Rim & Assembly:
- Salt + Red Chili Powder Mix (For Rimming)
- Lime Wedge (To Moisten Glass Rim)
- Club Soda (Chilled)
- Additional Ice Cubes (For Serving)
- Prepare Jamun Puree:
- In a blender, combine deseeded jamun, mint leaves, black salt, sugar, chaat masala, roasted cumin powder, jaljeera powder, lime juice, and ice cubes. Blend until smooth and frothy. Set aside.
- Rim The Glasses:
- Mix salt and red chili powder on a small plate. Rub a lime wedge around the rim of shot glasses. Dip the rim into the salt-chili mixture to coat evenly.
- Assemble Fuljar Soda:
- Pour the jamun puree into the prepared shot glasses. In a tall serving glass, add a few ice cubes and pour chilled club soda halfway or more, depending on your glass size. Carefully drop the filled shot glass into the soda-filled tall glass and watch it bubble up.
- Serve Immediately:
- Enjoy the fizzy eruption as the flavors mix. Drink immediately while it’s still bubbly and cold.
Adjust sugar according to the tartness of your jamun.
Serve immediately after assembling to enjoy the full bubbling effect.
You can prepare the jamun puree ahead of time and refrigerate it but add soda only at the time of serving.
If you don’t have jaljeera powder, mix ½ tsp chaat masala + ¼ tsp cumin powder as a quick substitute.
