Jamun Kulfi is a delicious ice kulfi made with the pulp of jamun or black plums . This is a vegan kulfi or perhaps you would like to call it a popsicle ! With some chat masala .These are also called Julpeps.
When I made my list for Street Food , I decided to make this Jamun Kulfi . This is one of the varieties of kulfi that we BM friends enjoyed at Kuremal’s Kulfi Shop in Old Delhi . Unfortunately I could not procure jamuns as they were not in season , I realised that I could only get these in July . I looked for Jamun Juice but they were available in big bottles and were for Ayurvedic use . I gave up and decided on something else , I got all ingredients too . Then one day we had a potluck and I was asked to make a nice mocktail , but sugar free . My friend suggested a drink with Jamun pulp . Again I was reminded of my Jamun Kulfi ! Where do I get Jamun pulp was my question – and guess what she had a big jar of frozen Jamun pulp from her own farm . Can you imagine my joy ! I was on cloud 9.
I did not even ask her , just told her that I wanted some from it , trust me this pulp has such a amazing flavor , and of course a pretty color too .
Jamuns are very healthy and they help to relieve stomach pain, carminative, anti-scorbutic and diuretic. Jamun vinegar is good to reduce enlargement of spleen, diarrhea. Jamum’s ployphenolic compounds are effective against cancer, heart diseases, diabetes, asthma and arthritis. Various digestive disorders i.e. flatulence, bowel spasm, stomach disorders, dysentery are cured by these jamuns .
The Jamun Kulfi at Kuremal
I must say Jamun is not liked by all . It is an acquired flavor and some varieties leave your mouth very dry . I remember as a kid we had vendors selling these with salt and then mixing them in a clay pot . I loved to eat them as it would make the tongue purple !
Coming to the Kulfi , I used ready pulp , but when jamuns are in season , you just need to choose the ripe variety . Remove the seed and purée the pulp using just a bit of sugar . You then strain the pulp to get rid of that skin .once the pulp is ready it takes just a few minutes to get the Kulfi done and experience the natural flavor of the fruit.
While on the food tour to Chandni Chowk we Explored the Flavours of Street Food and I still remember Jamun Kulfi stole my heart from among the vast variety of Kulfis that we had .So girls here is the Jamun Kulfi , which brings back so many happy memories .
1/2 cup jamun pulp
2 tbsp sugar
1/8 tsp black salt
Add jamun pulp , sugar and salt to a blender .
Blend till smooth and sugar is dissolved.
Check for the flavours .
It should not be mildly sweet with a hint of saltines .
Pour into kulfi mounds and freeze .
De mould and serve sprinkled with chaat masala .
Here are some of the other variety’s of Kulfi
Here is what I have been posting under Explore the Flavors
- 1/2 cup jamun pulp
- 2 tbsp sugar
- 1/8 tsp black salt
- Add jamun pulp , sugar and salt to a blender .
- Blend till smooth and sugar is dissolved.
- Check for the flavours .
- It should not be mildly sweet with a hint of saltines .
- Pour into kulfi mounds and freeze .
- De mould and serve sprinkled with chaat masala .
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