If you’ve grown up in India, particularly in the north, I’m sure you have fond memories associated with Kala Khatta. I am no exception. As a child and then as a teenageer and young adult, I used to adore the sweet and sour Kala Khatta, which typically had a hint of spice to it. I still have a soft spot for it. 🙂 However, did you know that the Kala Khatta is traditionally made using jamuns aka java plums?
Here’s how you can make some very lovely Kala Khatta syrup at home, using the jamuns or java plums that are in season right now. This is one recipe you must absolutely try out!