Kala Khatta With Nice Cream Recipe
Make Kala Khatta With Nice Cream Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Kala Khatta Syrup
Nice Cream
Method
Kala Khatta Syrup Preparation
- 1
Prepare Tamarind Mixture
In a saucepan, combine tamarind pulp and water. Cook on medium heat for about 10 minutes, stirring occasionally until the tamarind is soft.
- 2
Strain the Mixture
Remove from heat and strain the mixture through a fine sieve to extract the liquid. Discard the solids.
- 3
Add Sweetener and Flavor
Return the strained liquid to the saucepan. Add jaggery (or brown sugar) and black salt. Stir well and simmer for another 5 minutes until the jaggery dissolves completely.
- 4
Incorporate Black Currant Juice
Add black currant juice (or syrup) to the mixture and mix thoroughly. Simmer for an additional 2 minutes. Remove from heat and allow to cool.
Nice Cream Preparation
- 5
Prepare Bananas
Peel and slice the ripe bananas into small pieces. Spread them out on a baking sheet lined with parchment paper and freeze for at least 2 hours or until completely frozen.
- 6
Blend Ingredients
In a blender, add the frozen banana pieces, almond milk, vanilla extract, and cocoa powder (if using). Blend until smooth and creamy.
- 7
Serve Nice Cream
Scoop the nice cream into bowls and top with chopped nuts.
Assemble the Dish
- 8
Combine Kala Khatta and Nice Cream
In serving bowls, layer the nice cream with the cooled kala khatta syrup. Drizzle additional syrup on top as desired.
- 9
Garnish and Serve
Garnish with more chopped nuts or a few drops of black currant syrup. Serve immediately and enjoy!
