The taste of childhood memories on a stick... these sweet and tangy popsicles remind me of balmy summer nights when my father would drive us to India Gate. Sitting cross-legged on the teeming lawns, throwing caution to the winds, we would greedily savor shaved ice golas doused with a dark, sticky, masala-fied syrup often requesting the chuski-wala bhaiyya for more (oblivious to my mother’s frantic warnings about his suspect hygiene). I fondly recall the contented rides home, my sister and me in the back seat, comparing our purple tongues, proud souvenirs of our late night treats. To me, these popsicles are all of that, except they are filled with the homemade purity of quality ingredients (my mum would definitely approve). What’s even better? These could be my most delicious popsicles... yet!

Recipe

Jamun Kala Khatta Popsicles

(Makes 6 small popsicles)

Ingredients

250 gms or 20 large jamun (Java plums)
2 tbsp beetroot, boiled and cubed (optional, I added it for color)
1 cup water
1/2 cup powdered jaggery/sugar
1/2 tsp roasted cumin powder
1/2 tsp black salt (kala namak)
1/2 green chilli (optional)
1/2 tsp citric acid crystals or the juice of 1 lime
Salt to taste
1 tbsp mint leaves

Method

In a heavy based saucepan, combine the jamun, beetroot, water, jaggery, cumin, green chilli, black salt, citric acid and salt.

Bring to a rolling boil over high heat. Lower the flame, cover and cook until the fruit turns mushy and the pits separate from the flesh. Turn off the heat. Add the mint leaves, cover and allow the mixture to steep until it cools to room temperature.

Once cool, strain only the liquid through a (stainless steel) sieve. Remove and discard the pits and leftover pulp (resist the temptation to push the pulp through the sieve because if there is too much pulp in the mixture, the popsicles will not set well).

Taste and adjust the sweetener and salt to taste. Pour the liquid into popsicle molds and freeze for 30 minutes. Once the popsicles are semi-set, insert mini wooden skewers/popsicle sticks into each one and freeze again for 4-6 hours or until set.

Dip the molds in boiling water a few times, extract the popsicles and enjoy!