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 original131kcalsame
1 gproteinsame
1 gfibresame
260minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
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.
