Blackberries or jamun
जामुनجامن
jāmun
Fresh or frozen.
Its job: Color and tang.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Kala Khatta Fizz: The Gola Flavor in a Glass
Also called Kala Khatta Soda · काला खट्टा · کالا کھٹا
A deep purple blackberry syrup with lemon, chaat masala and black salt, topped with ice-cold soda.
From the MedRise Food Science kitchenPublished - Active
- 20 min
- Prep
- 10 min
- Total
- 20 min
- Serves
- 4 glasses
Why this recipe works
- ✓Street-gola flavorSweet, sour, salty.
- ✓Quick syrup10 minutes on the stove.
- ✓SparklingTopped with soda.
- ✓Party-readyMake the syrup ahead.
What is kala khatta?
Kala khatta (“black sour”) is the dark purple flavor poured over Indian ice golas, traditionally made from jamun (Java plum). Blackberries give a very similar color and tang where jamun isn’t sold.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Black salt (kala namak)
काला नमकکالا نمک
kālā namak
Pinkish-gray rock salt that smells of egg.
Its job: The savory, sulfurous street-drink flavor.
Chaat masala
चाट मसालाچاٹ مصالحہ
chāṭ masālā
Tangy spice blend.
Its job: The masala soda flavor.
Grow it yourself: Mint (pudina)
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Purple from anthocyanins
Add the lemon juice to the syrup.
Blackberry and jamun color comes from anthocyanins, which turn brighter red-purple in acid and dull blue-gray in alkaline conditions.
Lab note02
Pour soda gently
Tilt the glass and pour soda down the side.
Carbon dioxide escapes wherever bubbles can form; a gentle pour keeps more fizz in the drink.
How to make it, at a glance
- SimmerSimmer the berries, sugar and water, mashing, until jammy, 8–10 minutes.
- Strain and seasonStrain, pressing the pulp. Stir in the lemon juice, chaat masala, black salt and cumin. Chill.
- BuildAdd 3 tbsp syrup to an ice-filled glass and gently top with soda. Stir once and garnish.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
A fruity treat.
Macros per serving
Calories130
Protein1 g
Carbs33 g
Fat0 g
Fiber4 g
Sodium290 mg
0.8 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Treat-sized. For more protein, serve with a cup of milk (+8 g) or Greek yogurt.
Anthocyanins
Blackberries and jamun are rich in anthocyanin pigments, studied for antioxidant effects.
Keep in mind
- Mostly sugar; enjoy as a treat.
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
What does kala khatta taste like?
Sweet, tart and salty, like a berry masala soda.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Kala Khatta Fizz
Kala khatta fizz: the tangy-sweet purple gola flavor as a sparkling mocktail, with a quick blackberry syrup (or jamun), lemon, chaat masala and black salt, topped with soda.
Prep10 minCook10 minTotal20 minServes4 glasses
Ingredients
Syrup
To serve
Instructions
- SimmerSimmer the berries, sugar and water, mashing, until jammy, 8–10 minutes.
- Strain and seasonStrain, pressing the pulp. Stir in the lemon juice, chaat masala, black salt and cumin. Chill.
- BuildAdd 3 tbsp syrup to an ice-filled glass and gently top with soda. Stir once and garnish.
Notes
- Storage
- Refrigerate the syrup up to 1 week.
Equipment
- Small saucepan
- Fine strainer