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Black Plum Popsicles

Jamun Kala Khatta Popsicles

Swati
Jamun Kala Khatta Popsicles Recipe | How to make Jamun/Java Plum Popsicles and Kala Khatta Syrup
5 from 1 vote
Prep Time 10 minutes
Course Beverages
Cuisine Indian
Servings 4 Popsicles

Ingredients
  

  • 150 gm Jamuns/Black Plum
  • 1-2 tsp Roasted Cumin Powder
  • 1-2 tsp Chaat Masala
  • ½ tsp Back Salt or as per taste
  • 2 tbsp Raw Cane Sugar/Jaggery Powder
  • Juice of 1 lemon optional

Instructions
 

First Way to Deseed Jamuns

  • Deseed Jamun seeds, add in a blender with spices(roasted cumin powder, chaat masala and sugar) , add some water and blend to fine mix.

Second way to Deseed Jamun Pulp

  • In a pan add 1 cup water, now boil till jamuns turn mushy and pit separates.
  • Now add sugar, spices and mix well.
  • Mash the pulp with hands to separate the seeds or use a wooden spoon.
  • Then strain the mixture and freeze in popsicle molds.
  • You can also store this mix and use for making Kala Khatta drinks.
  • Syrup made with boiled jamuns stays good for 15-20 days in refrigerator.

Notes

To make Popsicles from frozen Jamun Puree/Pulp, simply thaw the pulp and then dilute in water. Take about 1/4 cup of pulp in a cup of water , add spices , ice cubes and freeze.
Keyword Jamun Kala Khatta Popsicles
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