Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are spicy, sour and sweet leaving you refreshed in these sunny summer days. These are totally addictive and absolutely delicious. 🙂 

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are made from scratch and I have flavored them with lots of fresh spices and lemon juice. They taste just like the ones I’ve enjoyed at Juhu beach all these years. Kala Khatta is my favorite flavor, hands down when I’m thinking of ‘gola‘ or ‘chuski‘ (Indian popsicles). I can probably have 2-3 at one go and still long for more, hahah!! Although, a mixed flavored gola is just as good with a ton of spice powder/ Chaat masala sprinkled all over!! I’m salivating just as I type this draft, lol!!

You know I love popsicles, right?! Here are a few easy ones which will tide you over these summers 😉
Mango Kiwi Pops
Detox Pops
Orange Pops
Volcano Pops

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta can be made easily at home with fresh Jamun/ Indian Java Plum fruits. They are available in plenty around this time in Indian, that is the end of May through mid June. Yes, they are available for a really short time and I make the most of this time! You must try my Jamun Panna / Java Plum cooler. 

Let’s make some pops…

Wash the jamuns. Wash a handful of mint leaves.
Boil water in a pan.
Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
Let them boil together until the jamuns become mushy and soft.
Turn off the flame, let this concoction come to room temperature.
Sieve the concoction and collect the puree in a bowl.
Discard the mint leaves along with the jamun seeds and leftover peels, etc.
Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
Mix well.
You can add more sugar if needed as per your taste.
Pour this mixture into popsicle moulds and add an ice cream stick.
Set them in the refrigerator for 7-8 hours to let them set.
Once set, unmould and enjoy.

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Prep Time: 8 hours, 5 minutes

Cook Time: 20 minutes

Total Time: 8 hours, 25 minutes

Yield: 4-5 pops

Sweet, slightly sour and a tad bit spicy Indian Java Plum/ Jamun Popsicles are so delicious and very refreshing during the sunny days! These are the best Kala Khatta Popsicles one can make at home with just a few basic pantry essentials.

Ingredients

  • 3 cups water
  • a handful of fresh mint leaves
  • 250 gms jamun/ java plum
  • 1/2 tsp salt
  • 6-7 tbsp. sugar
  • juice from 1 lemon
  • 3/4 tsp kala namak/ Himalayan pink salt
  • 3/4 tsp chaat masala
  • 3/4 tsp roasted cumin powder/ bhuna jeera powder

Instructions

  1. Wash the jamuns. Wash a handful of mint leaves.
  2. Boil water in a pan.
  3. Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
  4. Let them boil together until the jamuns become mushy and soft.
  5. Turn off the flame, let this concoction come to room temperature.
  6. Sieve the concoction and collect the puree in a bowl.
  7. Discard the mint leaves along with the jamun seeds and leftover peels, etc.
  8. Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
  9. Mix well.
  10. You can add more sugar if needed as per your taste.
  11. Pour this mixture into popsicle moulds and add an ice cream stick.
  12. Set them in the refrigerator for 7-8 hours to let them set.
  13. Once set, unmould and enjoy.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2018/06/04/kala-khatta-popsicles-jamun-popsicles-indian-java-plum-popsicles/

Love,
Shreya 🙂

Pin it for later?!

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Leave a Reply

Your email address will not be published. Required fields are marked *