Kala Khatta With Nice Cream Recipe

Combine and simmer

In a small saucepan combine jamun concentrate (or chopped jamun if using fresh), tamarind paste, grated jaggery (or brown sugar) and 1/2 cup water. Stir to combine over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally to dissolve the jaggery. Reduce heat to low and simmer for 8–10 minutes until slightly thickened and flavors meld.

If using fresh jamun fruit, mash with the back of a spoon or use a hand masher while simmering to extract pulp. If using concentrate, just stir to blend.

Remove from heat and stir in black salt, roasted cumin powder and lemon juice. If you want a deep black color, sprinkle in the optional food-grade charcoal/activated charcoal and whisk until uniform. Taste and adjust sweetness, acidity or saltiness as desired.

Let the syrup cool to room temperature, then transfer to a jar. Reserve 1/4 cup for assembly and chill the rest. Syrup will thicken slightly as it cools.

Prepare bananas: use ripe bananas that have been peeled, sliced and frozen for at least 2–4 hours (preferably overnight). This gives a creamy texture.

Blend to nice cream

Place the frozen banana slices in a high-speed blender or food processor. Add 1/2 cup full-fat coconut milk, maple syrup (if using), vanilla extract and a pinch of salt.

Pulse at first to break the frozen fruit, then blend continuously scraping down the sides as needed. Blend until the mixture is smooth and creamy, resembling soft-serve ice cream. If too thick, add up to 1–2 tablespoons more coconut milk to reach a scoopable but firm consistency.

Taste and adjust sweetness or vanilla. Transfer the nice cream to a chilled container and place in the freezer for 10–15 minutes if you want firmer scoops before serving; otherwise serve immediately for soft-serve texture.

If using falooda sev or toasted vermicelli, toast lightly in a dry pan until golden and set aside to cool.

Scoop or spoon the nice cream into chilled glasses or bowls (about 4 generous scoops total).

Drizzle about 1–2 tablespoons of reserved kala khatta syrup over each serving. Spoon additional syrup around the edges or down the center for a marbled effect. Use the extra 1/4 cup syrup as needed for stronger flavor.

Sprinkle crushed roasted peanuts or chopped pistachios and toasted falooda sev over the top for texture.

Serve immediately with a lemon wedge on the side — a quick squeeze of lemon brightens the kala khatta and complements the sweetness. Keep remaining syrup refrigerated for up to 2 weeks.