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Kala Khatta – Must Have Summer Treat
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Kala Khatta syrup – Nifty Foodz Drinks Recipes Collection | Easy Food Recipes | Dorm Recipes
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Home-Made Kala Khatta Syrup| Java Plum Syrup – The World Through My Eyes
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How to make Kala Khatta Jaljeera, recipe by MasterChef Sanjeev Kapoor
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Kala Khatta Drink – Aarti Madan
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Kala Khatta Sorbet Recipe by Ajay Chopra – NDTV Food
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Quick And Super Easy Kala Khatta Recipe | GirlsBuzz
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Updating Do you want to make an ice gola at home? Try this super simple kala khatta gola recipe with homemade kala khatta syrup!
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What is Kala Khatta
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Make the syrup
Make the drink
Make the ice candy
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The uses of Kala Khatta
Conclusion
Quick And Super Easy Kala Khatta Recipe | GirlsBuzz
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Must Have Summer Treat
Kala Khatta Syrup – A Must Have Summer Treat
Kala Khatta Syrup – a must have Summer Treat is really a must have treat. I know your eyes are wide open with a pleasant surprise. Aren’t they? Be honest and tell me, how many of you had a dejavu or goosebumps at the mention of Kala Khatta? I bet, most of you. Summers and Kala Khatta go hand in hand.
For those of you who are wondering what the heck is that, then my dear friends, let me tell you that Kala Khatta Syrup is an ultimate kick ass answer to your summer cravings of something salty, something sugary, something tongue clicking and teeth jittering (in a good way) and something that awakens the sleepy child in us. Yeh Dil Maange more (my heart yearns for more)…..something on that note.
I have great memories of sharing this legendary Kala Khatta Soda with my cousins when I visited Nani ka ghar (Grandma’s house) for summer break. We were such brave hearts that we wanted it more and more tart and oozing with lemon soda. That nukkad ka new cafe (corner cafe) where all the young gen kids (of our age in teens then) would meet in the evening for some good fun summer times. Upasana didi…do you remember that time? Kanche ki bottle and kala khatta soda and befikari ke din… I hope you are reading this :). Golden Days.
Live while it lasts. La Vida Loca..
Coming back to the recipe for Kala Khatta Syrup – A Must Have Summer Treat, I had no clue as to how to make it at home. I have been hunting for a good recipe since an year but all the recipes that I read last year, be it Sanjeev kapoor or Tarla Dalal or who so ever in whatever country, they all said, buy the Kala Khatta syrup from the market and then make this snow cone, or a margarita or a soda or a cooler or a blah and blah and blah. At one point, I got so irritated and frustrated, I gave up the hunt and said, Boss, I want HOME MADE, don wanna buy from the freakin store…..that’s it..
Kala Khatta verbally means, kala = black ( visual color) and Khatta = tart.
Then the summers were gone and when it started to warm up this year, the craving for Kala Khatta began again. I was hell bent to make this at home and told myself, either I make the syrup at home or give it up completely. Finally, I found a recipe that mentioned the use of Jamun which is also called Java Plum in English, to make the syrup. Click here for the original content or copy paste this link in your browsing bar – http://travel.cnn.com/mumbai/none/kala-khatta-recipe-562853/ to read about it.
I have adapted the recipe from the above. I am not sure if it is an authentic recipe or not, but I have to tell you that this recipe of kala khatta syrup – a must have summer treat, is as good as it can get. Moreover, Jamun is so good for your health and this syrup serves as a summer healing electrolyte for dehydrated bodies. Make a batch and refrigerate. When you crave for something chilling on a hot summer day, just pour some syrup along with ice and soda or water in a glass and sip peacefully.
It is home made! It is organic! it is free of any artificial colors or preservatives!
Some other “must have” condiments from my blog are
Chaat Masala
Coriander chutney
Mint Coriander chutney
This is how it is made –
Print Pin 5 from 1 vote Kala Khatta Syrup – A Must Have Summer Treat Kala Khatta Syrup made with Jamun (Indian Java Plum). Prep Time 10 minutes Cook Time 12 minutes Total Time 22 minutes Servings 1 cup Author Sonal Gupta @ simplyvegetarian777 Ingredients Jamun / Java Plum – 400 to 500 gms to get 1 cup puree. I used frozen Jamun. You may use fresh.
Lemon Juice – 1/4 cup
Sugar – 1/2 cup
Rock Salt / Kala Namak – 1 tsp Instructions Prepping the Jamun If you are using frozen jamun, then thaw them first to the room temperature. Once thawed, remove and separate the pit from them by smushing them with hands. You will have coarse pulp. Blend it to a fine puree in a blender. In this case, you may strain the puree through a sieve to remove any skin or larger pieces. I did not strain it since the outer skin of the jamun is nutritionally rich and also the frozen jamun’s skin becomes very soft after thawing.
If you are using fresh jamun, then wash them and chop in order to remove the pit from the fruit. Once the pit is removed, blend into a fine puree. In this case also, you may strain the puree through a sieve to remove any skin or larger pieces.
Your Jamun puree is ready for further processing. Making the Kala Khatta Syrup Take a small thick bottom pan. Add jamun puree, sugar, lemon juice and rock salt to the pan.
Stir and bring it to a boil.
Now cook it for 12-15 minutes on medium to low heat, till you get a thick syrup but not of any string cosistency. We want simple fruit syrup.
Stir often while cooking or it might get burnt at the bottom.
Your Kala Khatta Syrup is ready. Storage Bring it to the room temperature and store in an air tight bottle or small glass jar. Keep in refrigerator for better shelf life. Use Make instant cooler with it.
You may make popsicles with it.
You may make margaritas with it.
You may make snow cones and kala khatta soda with it. Notes Indian grocery stores in USA carry frozen Jamun and they are perfect to be used.
In case Jamun is not available and you still want to try it, use black berries. They have similar taste and color to Jamun.
I had an amazing time testing and creating this recipe in my Indian American Kitchen. Do make some and beat the heat with some Kala Khatta this summer.
Drink Happy! Stay Happy!
Sonal
Kala Khatta syrup
About Author
I experienced that cooking doesn’t need to be threatening. I didn’t figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.
Home-Made Kala Khatta Syrup| Java Plum Syrup
If you’ve grown up in India, particularly in the north, I’m sure you have fond memories associated with Kala Khatta. I am no exception. As a child and then as a teenager and young adult, I used to adore the sweet and sour Kala Khatta, which typically had a hint of spice to it. I still have a soft spot for it. 🙂 Kala Khatta ice golas and sherbet were among the things most looked forward to by the kids of the 80s and 90s in their summer holidays, and I remember rushing to have my fill of these the minute my final exams were done and dusted. However, did you know that the Kala Khatta is traditionally made using jamuns aka java plums?
It is the season for jamuns now, and markets all over Bangalore are flooded with the lovely, purple-black fruit. It is a pleasure biting into a ripe jamun, the slightly sweet, slightly sour flesh meeting your tastebuds. We usually love eating jamuns on their own, but this season, I tried using them to make some Home-Made Kala Khatta Syrup this season – an immensely successful experiment that I’m so very glad I undertook.
Java plums are chock-full of health benefits as, probably, a lot of us already know. I’m not sure how many of these health benefits are retained in the Kala Khatta syrup but, oh my God, it’s brilliant! Also, making it at home ensures that you know exactly what is going into it. A bit of mindful indulgence once in a while doesn’t hurt, eh?
I followed Sunanyna Gupta’s recipe for the Home-Made Kala Khatta Syrup, with a few little variations of my own. We have been treasuring the bottle of syrup I made a while back, relishing it in various forms, from sherbet to popsicles. I love just how versatile it is!
Now, without further ado, let’s check out the proceedure for Home-Made Kala Khatta Syrup or Java Plum Syrup.
Ingredients (makes about 250 ml of concentrated syrup):
15-18 plump java plums 1 cup sugar 2 cups water Black salt to taste 1 teaspoon roasted cumin powder or to taste Juice of 1 lemon or to taste
Method:
Wash the java plums well under running water. Drain out all the water. Place the dried java plums in a large mixing bowl. Squeeze them with your hands to get all the pulp out of them. Discard all the seeds. You should get about 1 cup of java plum pulp. Adding a little water at a time, extract all the juice out of the java plums. Add this to the pulp. Keep aside. Take the water in a large pan, and place it on high flame. Add the sugar to it. Cook on high flame till the sugar is completely dissolved in the water, and the syrup comes to a boil. This should take 4-5 minutes. At this stage, reduce the flame to medium. Add the java plum puree to the pan. Cook on medium flame for about 2 minutes or till the syrup slightly thickens. Switch off gas. Add in the black salt, roasted cumin powder and lemon juice. Mix well. Let the syrup cool down fully before transferring it to a clean, dry, air-tight bottle. Store refrigerated.
Notes:
1. You may also cook the java plums first, then squeeze out all the juice from them. That’s the procedure I followed while making this grape squash.
2. Adjust the quantity of sugar, black salt, lemon juice and roasted cumin powder as per individual taste preferences.
3. You can strain the pulp before cooking it. I didn’t.
4. Don’t overcook the sugar syrup, as it will become overly thick then. Just let the sugar get completely dissolved in the water, and then come to a boil. You should add in the java plum puree to the pan at this stage.
5. Stored hygienically and refrigerated, the Home-Made Kala Khatta Syrup stays well for at least a couple of months. However, for the sake of freshness, I prefer using it up within 10 days or so.
6. This Kala Khatta syrup can be used in various ways. Chilled water can be mixed to it to make Jamun Sherbet. It can also be used as a topping for ice cream and other desserts. It can be slightly diluted, poured into popsicle moulds and frozen. It can also be poured over ice shavings, to make home-made gola.
Do try out this Home-Made Java Plum Syrup too, while the fruit is still in season! I’m pretty sure you will love it.
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I’m linking this recipe to Fiesta Friday #281. Do hop over to see the other interesting recipes there!
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