Indian Spiced Plum Granita

An Indian Spiced Plum Granita that uses ripe, juicy plums and a unique blend of spices to create a refreshing, lightly sweetened frozen dessert.

For as long back as I can remember, plums, or “alu bukhara” have been associated with a visit to my grandparents’ home in Delhi, along with many other such exotics. Today, they are all freely available right here in the city where I live. With unfailing regularity, every season the plums appear, right from the push-cart vendors to the gourmet stores.

I can never resist the urge to buy some pure, unadulterated nostalgia whenever I see them.

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While the imported plums and nectarines are delicious, it is the tart-sweet juiciness of the local varieties that I truly love, where you have to carefully pick out the darkest, yet firmest, specimens to get the perfect mix of texture with the characteristic sweet-sour taste.

As with pretty much every other fruit, I really think the best way to eat them is just as they are, fresh and natural, uncooked, un-processed.

So this granita, is the closest possible to the natural, not-so-subtle taste of those very plums. The fresh, flaky-ice texture only enhances it. Other ingredients are minimal. And no ice-cream maker required!

For sweetening, I used fresh Stevia leaves from my garden (see here for more about this wonderful sugar alternative) so it is suitable for a sugar-free diet.

How to Make Plum Granita

1. Prepare the Plums:

• Wash the plums thoroughly, then de-stone and roughly chop them. The smaller variety of plums often has a richer color extending to the pip, adding to the visual appeal.

2. Blend Ingredients:

• Add the chopped plums to a blender along with water, fresh stevia leaves, black salt, Himalayan salt, red chili powder, roasted cumin powder, holy basil, and lemon juice if using. Blend thoroughly until smooth.

3. Adjust Seasonings:

• Taste the mixture and adjust the seasonings and sweetener as needed. Keep in mind that the flavors will become slightly milder after freezing.

4. Freeze the Mixture:

• Strain the blended mixture into a metal pan for even freezing. Place the pan in the freezer at its coldest setting. Let it freeze until almost solid.

5. Break Up the Ice Crystals:

• Once the mixture is nearly set, remove it from the freezer and beat it thoroughly with a fork to break up the ice crystals into smaller bits. This process is crucial for achieving the perfect flaky granita texture.

6. Repeat the Process:

• Repeat the process of freezing until almost solid and beating with a fork at least once or twice to ensure the granita has a consistent, flaky texture.

7. Serve:

• Serve the granita in your vessel of choice. Garnish with fresh mint leaves or another fresh-tasting herb for an extra burst of flavor.

Recipe Notes

• Black Salt (Kala Namak): This is a volcanic rock salt with a distinct sulfurous flavor that adds depth to the dish. If you don’t have access to black salt, you can use regular sea salt, though the flavor will be less complex.
• Himalayan Salt: Known for its pink hue and mineral content, Himalayan salt is used for its subtle flavor. Regular table salt can be used if Himalayan salt is not available.
• Stevia Leaves: Fresh stevia leaves offer a natural sweetness without calories. If fresh leaves are unavailable, stevia powder or extract works as a substitute, though the flavor might be slightly different.
• Red Chili Powder: This adds a bit of heat to the granita. If you prefer a milder flavor, you can omit it or replace it with a milder chili powder.
• Roasted Cumin Seed Powder (Bhuna Jeera): This spice adds a smoky, earthy flavor. If you don’t have roasted cumin powder, you can use regular ground cumin, though it will lack the smoky note.
• Holy Basil (Tulsi): This herb is used in Ayurvedic medicine and has a slightly spicy, peppery flavor. If unavailable, you can omit it or substitute with regular basil for a different flavor profile.

Indian Spiced Plum Granita

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5 from 2 reviews

• Author: Ila Dubey Dhulipala
• Total Time: 3 hours 15 minutes
• Yield: 4-6 servings 1x

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Description

An Indian Spiced Plum Granita that uses ripe, juicy plums and a unique blend of spices to create a refreshing, lightly sweetened frozen dessert.

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Ingredients

Scale 1x2x3x

5-6 large ripe plums

1 cup (240 ml) water

12–15 fresh stevia leaves (or substitute with 1/2 teaspoon stevia powder or extract)

2 pinches black salt (Kala Namak)

1 pinch Himalayan salt

2–3 pinches red chili powder (optional)

2–3 pinches roasted cumin seed powder (Bhuna Jeera, optional)

2-3 tender leaves fresh holy basil (Tulsi, optional)

Mint leaves (for garnish)

A squeeze or two of fresh lemon juice (optional)

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Instructions

1. Prepare the Plums:

• Wash the plums thoroughly, then de-stone and roughly chop them. The smaller variety of plums often has a richer color extending to the pip, adding to the visual appeal.

2. Blend Ingredients:

• Add the chopped plums to a blender along with water, fresh stevia leaves, black salt, Himalayan salt, red chili powder, roasted cumin powder, holy basil, and lemon juice if using. Blend thoroughly until smooth.

3. Adjust Seasonings:

• Taste the mixture and adjust the seasonings and sweetener as needed. Keep in mind that the flavors will become slightly milder after freezing.

4. Freeze the Mixture:

• Strain the blended mixture into a metal pan for even freezing. Place the pan in the freezer at its coldest setting. Let it freeze until almost solid.

5. Break Up the Ice Crystals:

• Once the mixture is nearly set, remove it from the freezer and beat it thoroughly with a fork to break up the ice crystals into smaller bits. This process is crucial for achieving the perfect flaky granita texture.

6. Repeat the Process:

• Repeat the process of freezing until almost solid and beating with a fork at least once or twice to ensure the granita has a consistent, flaky texture.

7. Serve:

• Serve the granita in your vessel of choice. Garnish with fresh mint leaves or another fresh-tasting herb for an extra burst of flavor.

Notes

• Black Salt (Kala Namak): This is a volcanic rock salt with a distinct sulfurous flavor that adds depth to the dish. If you don’t have access to black salt, you can use regular sea salt, though the flavor will be less complex.
• Himalayan Salt: Known for its pink hue and mineral content, Himalayan salt is used for its subtle flavor. Regular table salt can be used if Himalayan salt is not available.
• Stevia Leaves: Fresh stevia leaves offer a natural sweetness without calories. If fresh leaves are unavailable, stevia powder or extract works as a substitute, though the flavor might be slightly different.
• Red Chili Powder: This adds a bit of heat to the granita. If you prefer a milder flavor, you can omit it or replace it with a milder chili powder.
• Roasted Cumin Seed Powder (Bhuna Jeera): This spice adds a smoky, earthy flavor. If you don’t have roasted cumin powder, you can use regular ground cumin, though it will lack the smoky note.
• Holy Basil (Tulsi): This herb is used in Ayurvedic medicine and has a slightly spicy, peppery flavor. If unavailable, you can omit it or substitute with regular basil for a different flavor profile.

• Prep Time: 15 mins
• Cook Time: 180 mins
• Category: Dessert
• Method: Freezing
• Cuisine: Indian Inspired