Virgin Chus – Kee Recipe
Purple tongues, sticky fingers, and "five more minutes" before going home. This playful tribute combines tangy kala khatta syrup, fizzy Sprite, and a sprinkle of chaat masala crowned with a popsicle that brings the whole summer back.
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Ingredients
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Kala Khatta Syrup & Popsicle
Glass Assembly
Method
Kala Khatta Syrup & Popsicle
Make Kala Khatta Base
In a small saucepan combine black grape juice or tamarind concentrate (1 cup), jaggery or brown sugar (1/2 cup) and 1/2 cup water. Bring to a gentle simmer over medium heat, stirring until the jaggery dissolves completely.
Season the Syrup
Add lemon juice (2 tbsp), black salt (1/4 tsp) and roasted cumin powder (1/2 tsp). Simmer 2–3 minutes more to meld flavors, then remove from heat and let cool to room temperature. Taste and adjust acidity or sweetness: more lemon for tartness, more jaggery for sweetness.
Strain & Chill
If using tamarind concentrate or pulpy grape juice, strain the syrup through a fine-mesh strainer into a bowl to remove fibers. Allow syrup to cool completely in the refrigerator (about 30–45 minutes) until chilled.
Freeze Popsicles
Pour the cooled kala khatta syrup into small popsicle molds, leaving a little headspace for expansion. Insert sticks and freeze until solid, at least 6 hours or overnight. If you want layered popsicles, pour a thin layer of syrup, freeze 30–45 minutes, then add a splash of Sprite (or diluted syrup) and freeze again before finishing with more syrup.
Glass Assembly
Prepare Glasses
Chill 6 tall glasses in the freezer for 10 minutes (optional). Rim each glass lightly with lemon and dip into a shallow plate of chaat masala for a faint spiced edge (optional).
Build the Drink
Fill each glass two-thirds with crushed ice (about 2/3 cup per glass). Add 1 tablespoon (approx. 15 ml) of kala khatta syrup to the ice in each glass for concentrated tang and color. Pour 1/2 cup (120 ml) chilled Sprite over the ice-syrup in each glass. If you want deeper color/fruitiness, add 1 teaspoon grenadine or an extra splash of kala khatta.
Finish & Garnish
Gently stir once to incorporate syrup and soda without flattening the fizz. Sprinkle a pinch (about 1/6 tsp) of chaat masala over each glass and place a lemon slice and a couple mint leaves on top. Crown each glass with a kala khatta popsicle by resting the stick on the rim so the pop sits partly in the drink — as it melts it will sweeten and color the soda, recreating the playground treat.
Serve
Serve immediately with long spoons and napkins for sticky fingers. Encourage guests to let the popsicle drip into the drink for changing flavor as they sip.