Thursday, March 26, 2015

Kalakhatta sorbet

It’s sweet, spicy, tangy, salty, astringent and will have you wanting for more. There are a very few dishes where you can find all the these taste in one bite ….Kalakhatta, black n tangy …purple as dark as deep darks, the flavor to match the color.
SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

 I found jamun recently in the frozen section of my Indian grocery store, not that I went looking for it, I just saw it in the freezer when I went to pick up some frozen drumsticks. I bought and it has been sitting in my freezer for the last two weeks. I wanted to make  something from it, but the flu season got the better of me. Usually when one is recovering from flu, you expect a good soup or herbal infused tea on the blog - not me, am done with hot beverages, soups… am yearning some good chilled food.

I don’t think we ever bought jamun, it was one of those fruits that was everywhere. My neighbor had a  tree and we always got some from their tree, even our mali (gardner) got us plentiful. But there were no takers, dad loved jamun and the only thing I loved about the fruit was the purple tongue one got after one ate them. He would feast on them, every day when in season and we would wonder what he liked about the astringent taste.

It’s been two decades and as I tasted one from the frozen packet, it flooded me with memories from childhood. I could hear my dad call out my name and ask me to wash some jamun and bring it. I could see myself taste one for the nth time and wonder why I even try….dad, relishing it with classical music on the record changer and newspaper in hand….what was another normal uneventful day, is etched so strongly in my mind. I took another bite and even though it lacked the sharpness of the fresh jamun it had enough punch to bring back some of the most cherished memories of my childhood.

My most obvious choice was kala khatta and as I improvised on the recipe, I decided to make a sorbet  instead of burf ka goal ( ice- cone). I did use a lot of frozen berries, as it’s so easily available and I think it adds enough sourness and sweetness and balances the astringent flavor of the jamun.

If you want to know about the health benefits of jamun, ask my dear friend google and you will be surprised. This rich color is all natural - no artificial flavor or color.

This is a post close to my heart for more than one reason, it’s my monthly mingle with Sophia  and Ilva. Favorite fruit/drink from childhood was the theme for this month.


SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian
SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian
1 cup frozen jamun
2 cups frozen mixed berries
4 tbsp sugar
2 tbsp shredded ginger
1 tbsp chaat masala
1 tsp kala namak ( black salt)
2 tbsp lemon juice

Blend all the above in a blender, I used vitamix for the sorbet. Add water ( chilled) if you are having a hard time blending. If few bits of fruit remain let it be, it tastes really good. Pour it into an freezer friendly container - freeze for 4-6 hours and serve.

SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian
SweetnSpicy dessert, Ice-cream, Sorbet, Indian Sorbet, Kala khatta, Mumbai kala khatta, recipe, Vegan , vegetarian

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