Beat The Heat With These Kala Khatta Syrup Recipes!

Who doesn't love kala khatta or jamun drinks in the summer heat? Throughout the childhood of the 80's and the 90's kids kala khatta was a staple. The moment we would get our pocket money which was not much, we would try to get our hands on this cooler remember? Share those moments again with your kids or just relive that time with your friends and fmily by making it at home yourself. These recipes are rather simple and they are sincerely good!

Why Jamuns?

• They are low in calories and make a perfectly healthy snack so as a drink it does not harm you.
• It has bioactive phytochemicals that minimise the risk of liver disease and cancer.
• They are also known to be effective in treatment of diabetes.

>Kala Khatta Jaljeera Syrup

Ingredients

• Jamun 500 gms
• Water 250 ml
• Sugar 1 ½ cups
• Black salt 1 teaspoon
• Cumin seed powder 1 teaspoon
• Lemon juice 2 tablespoon

Method

• Wash the jamuns, remove the seeds and chop the pulp.
• Blend the pulp to a puree kind of consistency.
• Pass this jamun puree through a strainer to remove all the skin. Press the pulpy mixture over strainer thoroughly so as to extract maximum amount of juice.
• Transfer this jamun extract to a wok. Add water, sugar and cook on high heat.
• After when it comes to a boil reduce the heat to medium and continue cooking till you achieve one string consistency as you do to make sugar syrup.
• Meanwhile with a spoon keep removing the impurities that accumulate at the surface in the form of foam.
• Once you achieve one string consistency, remove from heat and let it cool at room temperature.
• Add lime juice, black salt, cumin powder and mix well.
• Store in a clean glass bottle and put in refrigerator.

Don't Miss:Buy These Summer Drink Mixes To Beat The Heat ASAP!

Kala Khatta Syrup

Ingredients

• Jamun 400 to 500 gms
• Lemon juice ¼ cup
• Sugar ½ cup
• Kala namak 1 tsp

Method

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• Wash the jamuns, take out the seeds and mash the pulp.
• Blend it to a fine puree in a blender.
• Strain the puree through a sieve to remove any skin or larger pieces.
• 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.
• Stir often while cooking or it might get burnt at the bottom.
• Your syrup is ready.