Kala Khatta With Nice Cream Recipe
Make Kala Khatta With Nice Cream Recipe in just 1h 10m. 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 (Dairy-free Banana Base)
Assembly & Garnish
Method
Kala Khatta Syrup
- 1
Cook berries and tamarind
Place blackberries, tamarind paste and 1 cup water in a medium saucepan over medium heat. Bring to a gentle simmer, crushing berries with a spatula or wooden spoon. Simmer for 8–10 minutes until berries are soft and have released their juices.
- 2
Sweeten and reduce
Add jaggery (or dark brown sugar) and stir until dissolved. Continue simmering for another 6–8 minutes, stirring occasionally, until the mixture thickens slightly and becomes syrupy.
- 3
Season and finish
Remove from heat and whisk in lemon juice, black salt, roasted cumin powder and regular salt. Taste and adjust seasoning — kala khatta should be tangy, slightly salty and mildly spiced. Allow mixture to cool for 10 minutes.
- 4
Strain and store
Strain the cooled mixture through a fine-mesh sieve into a bowl, pressing solids to extract as much syrup as possible. Discard solids or reserve a spoonful for garnish. Transfer syrup to a jar and refrigerate until chilled (at least 30 minutes). Reserve 1/2 cup of the syrup for assembly if not already measured.
Nice Cream (Dairy-free Banana Base)
- 5
Soften frozen bananas briefly
Remove frozen banana slices from the freezer and let stand 2–3 minutes at room temperature so they blend more easily while still very cold.
- 6
Blend to smooth
In a high-speed blender or food processor, combine frozen banana slices, chilled coconut milk, maple syrup (or liquid jaggery), vanilla extract and optional oil. Pulse until mixture becomes smooth and creamy, scraping down the sides as needed. This should take 2–4 minutes depending on equipment. If mixture is too thick, add 1–2 tablespoons coconut milk at a time to reach scoopable consistency.
- 7
Firm and chill
If the nice cream is softer than you want, transfer to an airtight container and freeze 20–30 minutes to firm up. For immediate serving, use right away while still scoopable.
Assembly & Serve
- 8
Prepare serving glasses
Fill 4 serving glasses or bowls with 1–2 ice cubes each to keep dessert cold (optional).
- 9
- 10
Add kala khatta
Drizzle about 2–3 tablespoons of chilled kala khatta syrup over each serving of nice cream. Reserve extra syrup to serve on the side or to swirl on top.
- 11
Garnish and finish
Sprinkle crushed roasted peanuts or pistachios over the top, garnish with fresh mint leaves, and, if you like, add a small pinch of black salt on top for an extra savory lift. Serve immediately with spoons and the remaining kala khatta syrup on the side.
