Kala Khatta Gola Ice Recipe
Recipe information
Make Kala Khatta Gola Ice in just 1h 30m. Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with KALA KHATTA GOLA ICE
Ingredients
Kokum & Jamun Kala Khatta Syrup
Blueberry-Chilli Accent
Ice & Finishing
Kokum & Jamun Kala Khatta Syrup
1. Steep kokum
Rinse dried kokum briefly. In a saucepan, combine kokum and 250 ml water. Bring to a gentle simmer, cover, and simmer 8–10 minutes until color is deep purple and liquid is fragrant. Strain, reserving liquid and discarding solids (or reserve a few pieces for texture).
2. Cook jamun
In the same saucepan, add chopped jamun, 250 ml water, and 1 cup sugar. Bring to a simmer over medium heat. Cook, mashing the jamun occasionally with the back of a spoon, until the fruit breaks down and the mixture thickens slightly, 8–10 minutes.
3. Combine & balance
Add the strained kokum infusion to the jamun mixture. Stir in lime juice, black salt, and tamarind paste (if using). Simmer gently 3–4 more minutes to meld flavors. Taste and adjust: add up to 1–2 tbs sugar if more sweetness is needed, or more lime for tang. Remove from heat and cool to room temperature, then chill in refrigerator until cold (at least 1 hour). This yields about 500–600 ml of kala khatta syrup.
Blueberry-Chilli Accent
4. Make blueberry compote
Combine blueberries, 2 tbs sugar and 30 ml water in a small saucepan. Cook over medium heat, stirring occasionally, until berries release juice and soften, about 5–7 minutes. If you prefer a smoother accent, mash lightly with a spoon or use the back of a fork. For a chunkier garnish, leave some whole berries.
5. Season with chilli & lime
Stir in lime juice and chilli flakes. Taste and adjust heat — the goal is a gentle warm chilli note beneath the fruit. Remove from heat and cool to room temperature, then chill with the syrup. Keep some whole blueberries aside for garnish.
Ice & Assembly
6. Prepare the ice flakes
If you have a gola/ice-shaving machine: freeze a clear block of water and shave into fluffy flakes. If you only have crushed ice, pulse large ice cubes briefly in a blender to create fine, snowy flakes (do short bursts to avoid liquid). Aim for very light, fluffy texture so syrup soaks through.
7. Layer and flavor
In serving glasses or cones, place a tablespoon of the blueberry-chilli compote at the bottom. Pile a generous mound of ice flakes (about 200 g per serving). Spoon 2–3 tbs of chilled kokum-jamun kala khatta syrup over the ice, letting it seep in. Add 1 tbs blueberry compote between layers if making multi-layered. Repeat to build height for visual appeal. Finish with a final drizzle of syrup (about 1–2 tbs), a few whole blueberries, a sprinkle of chilli powder and a light dusting of black salt. Squeeze a little fresh lime over each serving to brighten.
8. Serve immediately
Garnish with mint if desired and serve right away while the ice is fluffy. Provide extra kala khatta syrup and lime wedges at the table for guests to adjust sweetness/tang.
Local Coupons
No local coupons found for this recipe's ingredients.