Tag: Jamun cooler

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

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.
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Love,
Shreya 🙂

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Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Jamun Panna | Indian Java Plum Cooler

“Is my tongue blue yet!???” 😂😂LOL! I don’t know how many times I must’ve asked my Mom this question as a kid while chomping on some ‘jamun’ or Indian Java Plums! She’d smile indulgently and say..”Quite blue!!…eat any more and it will stay blue forever!” 

Summers…school vacations…idle afternoons…what’s a kid to do?! “Chew on your Mom’s brains”….would be my Mom’s sarcastic remark😘 Hehe!

I absolutely love jamuns…their tangy, sweet and mildly sour flavour is something I wait for every summer…and these gorgeous, plump beauties make an appearance for a really short duration almost at the end of a typical Indian summer.

Indian Java Plum CoolerJamun ma panna recipe Polkapuffs recipes

I particularly enjoyed the overripe ones…dressed with some salt and roasted cumin powder & shaken in a vessel until most of the plums would bruise and become really juicy! Wow…I am salivating as I type🤓.. They’d taste out of the world…earthy and fresh.

This Jamun Panna is very similar to that taste and takes me back to those long summer afternoons…and my Mom’s smile as I I’d ask her for the zillion th time…”Ma, is my tongue blue yet!!?”

Let’s see how…

Wash the jamun well. Add water in the saucepan along with the jamun and sugar. Keep them to boil over medium heat until all the jamun turn very soft and mushy. The flesh should be falling apart from the seed within the fruit.

Jamun Panna Indian Java Plum Cooler Polkapuffs recipes Summer coolers Easy home made drinks

Next, cool this concoction completely at room temperature. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.

Once it’s cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.

Jamun Panna Indian Java Plum Cooler Polkapuffs recipes Summer coolers Easy home made drinks

Add the cumin pwd, salt & lemon juice to this sieved juice. Mix well. Add ice cubes and serve.

Indian Java Plum CoolerJamun ka panna recipe Polkapuffs recipes

This is one of the most refreshing drinks I’ve had all summer!

Jamun Panna | Indian Java Plum Cooler

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: makes 4-5 servings

Refreshing cooler made with Indian Java Plums or commonly known as Jamun Ka Panna.

Ingredients

  • 250 gms Jamun/ Indian Java Plum (I used the larger, plump variety)
  • 5-6 tbsp sugar (or to taste)
  • 2 +1/2 cup water
  • 1 tsp roasted cumin powder
  • 1 tsp lemon juice
  • 1/2 tsp salt (or to taste)

Instructions

  1. Wash the jamun well.
  2. Add water in the saucepan along with the jamun and sugar.
  3. Keep them to boil over medium heat until all the jamun turn very soft and mushy.
  4. The flesh should be falling apart from the seed within the fruit.
  5. Next, cool this concoction completely at room temperature.
  6. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.
  7. Once it's cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.
  8. Add the cumin powder, salt & lemon juice to this sieved juice.
  9. Mix well. Add ice cubes and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/06/18/jamun-panna-indian-java-plum-cooler/

Love,

Shreya ❤️

Indian Java Plum Cooler | Jamun ka Panna
Adapted from Instructables.

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