FRUITY FROOZE STICKS
SUMMER RIGHT WITH a home chef share City-based chefs and their easy-to-make popsicle recipes to bring colour and cheer to your summer break JAMUN AND AAM PANHA ICE POPS
A re you somebody who can hear the icecandy man shout out names of flavours even when he’s not? If yes, you are a summer child.
With the sun high above our heads, we sure need quick snacks more than ever. Foods that slip into busy work-fromhome schedules, and can be prepared as a fun twist to family activities make both adults and kids happy. The added threat of the virus necessitates hydration with the consumption of vitamin or nutrient-rich diets. City-based chefs and a home chef share their simple popsicle recipes to ensure you stock up on key====-----= vitamins, antioxidants and phytonutrients from the season’s best.
INGREDIENTS
Indian blackberry/ Jamun 200g, l Raw mango - 1pc, Pink salt - 1tsp, Jaggery powder 2tbsp, Roasted jeera powder 1/2tsp
METHOD
Wash jamun and raw mango. l
Save a jamun to chop and use as garnish Peel mango and boil it for l about 15 mins until tender Use some of this hot water to l dissolve jaggery and pink salt 5. De-seed jamun and mango l by muddling them together, using that warm jaggery syrup. (Jamun seeds l carry essential
antioxidants and add astringency to the syrup, hence muddling is better than cutting the seeds out) Now, blitz the purée in the l mixer. Add some more of the retained water, if required. Check for seasoning
Add roasted jeera, blitz till l smooth, strain to remove unwanted peels
Fill in your popsicle moulds l with this liquid
Top it with pieces of chopped l jamun and freeze overnight.
By Chef Kartikeya Ratan, The Eclectic Kitchen, Mumbai
MANGO-COCONUT ICE CANDIES INGREDIENTS
Coconut milk - 200ml, Chia seeds l
- 2tbsp, Manago pulp - 3tbsp, Chopped mango - 1 (optional, use only if you like it sweeter), Honey 1tbsp
METHOD
Mix mango pulp with coconut milk l in a big bowl. If you’re using honey, add it now.
Now add the chia seeds and set the l
WATERMELON AND POMEGRANATE ICE KICK INGREDIENTS
Watermelon - 1 and a l
1/2 cups (sliced), Pomegranate arils - 3tbsp, Lemon juice - 1 and a half tsp, Sugar - 2 tbsp, Rock salt - 1tsp, Cinnamon powder - 3/4tsp, Crushed black pepper 1/2tsp
METHOD
Gently de-seed the l watermelon using a spoon or a knife One by one, put all l ingredients into the mixer. Mix it well for 30 seconds to a minute You may or may not l strain the juice. Now, pour this luscious juice into your ice cream or kulfi moulds and refrigerate overnight. Gupta says, “Ice pops add colours to our summer memories of running behind ice cream carts.” She tells us a drip situation while enjoying this classic frozen snack, adds to its flavours.
By home chef Ushri Gupta bowl aside for the seeds to bloom. It must not rest for more than 15 minutes.
Drop chopped mango chunks in the l moulds or glasses you’re using. Top it off with the milk mixture. Place a wooden popsicle stick in the l centre and leave moulds in the deep freezer for a night.
Khanna jokingly adds, “The lollies can last for 15 to 20 days in the refrigerator, if they are allowed to last that long”.
By Chef Manish Khanna, Founderpartner, Noir and Brownie Point