Konkan x Italy

Kokum jaggery granita

Sol kadhi's sour cousin turned to ice and learned to sparkle.

260 minTime

1 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

131kcalsame

1 gproteinsame

1 gfibresame

260minutessame

Per serving, worked out from the ingredient table.

Kokum12 dried kokum petals

Water3 cups, divided

Jaggery⅔ cup, grated

Black salt½ tsp

Cumin powder (ground cumin)¼ tsp, roasted

Lemon juice2 tsp

Thick coconut milk⅓ cup, chilled

Mint leavesa few leaves

5 steps

1Simmer the kokum in 500 ml water on medium heat for 10 minutes. Mash and strain.
2Stir in the jaggery until dissolved. Add the remaining 200 ml cold water, black salt, cumin and lemon juice. Cool 20 minutes.
3Pour into a wide steel tray and freeze 1 hour.
4Rake with a fork, pulling the frozen edges into the middle. Repeat every 30 minutes, four times.
5Spoon into chilled glasses, drizzle with coconut milk and top with mint.

Serve it like this

Pile the granita high in a chilled coupe glass. Drizzle coconut milk down one side and crown with a mint sprig.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.