In a heavy bottom saucepan add the pitted jamun and sugar. Cook on medium heat while stirring constantly and let the mixture reduce to half, we need to let the water evaporate enough to create a jammy consistency. It can take anywhere between 8-15 minutes. Take it off the heat once it is thick enough and add the chilli powder. Once the mixture is moderately cool, using an immersion blender, make this into a smooth paste. Let it cool, store in a glass jar, refrigerated.

In a medium-large bowl add the softened room temperature butter and caster sugar. Beat using a whisk until light and fluffy (about 1-2 minutes), add the flour and lemon zest and fold till a pliable dough forms. You may add a tablespoon of lemon juice if the dough seems too dry. Do not knead the dough. Wrap it in cling film and refrigerate for 30 minutes.

Arrange the cookies on baking sheets lined with parchment paper leaving some space between the circles. Refrigerate the trays while you preheat the oven.

Preheat your oven to 190 C and bake these cookies, one tray at a time for around 15-18 minutes or until the edges are set and a light golden brown.

Let the cookies cool completely before pairing them up and sandwiching them with the spicy flavourful jam and drizzle some powdered sugar on top.

Enjoy!