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Kala Khatta Recipe

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Kala Khatta Recipe

Refreshing Summer Drink

Features:
    Cuisine:

    Goodness of local Java Plums (Jamun) in and as Sherbat.

    • 35 mins
    • Serves 4
    • Easy

    Directions

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    Ingredients
    • Jamuns (java plums) – 500 gms
    • Water – 2lt
    • Sugar – ½ cup
    • Salt – to taste
    • Black pepper pwd – ¼ tsp
    • Black salt – ½ tsp
    • Roasted cumin crushed – 1½ tbsp
    • Lemon juice – ¼ cup
    • Ice Cubes – few (optional)
    • Mint leaves – handful 

    Steps

    1
    Done

    Wash and place the jamuns in a pan. Add water and bring it to a boil. Now simmer and add salt, black salt, crushed roasted cumin, black pepper pwd and sugar.

    2
    Done

    Allow to simmer for another 15 minutes or till the pulp starts leaves the seeds. Remove from heat and allow it to cool. Using a potato masher mash all the Jamuns and then squeeze and strain the juice out of it.

    3
    Done

    Make sure to not crush the seeds as it will make the drink bitter.
    Pour and mix in the lemon juice. Check again for sweetness and salt and correct accordingly. Put ice cubes in glasses, drop in mint sprigs and pour the jamun sherbet on top and serve.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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