Ingredients:

  • 1 lb (450g) ripe plums, pitted and sliced
  • 1/2 cup (120ml) water
  • 1/3 cup (67g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) fresh ginger, finely grated
  • 1/4 tsp (1.5g) black salt (kala namak)
  • 1/8 tsp (0.5g) Kashmiri chili powder

Instructions:

  1. Place the sliced plums, water, and sugar in a blender. Process until completely smooth.
  2. Stir in the grated ginger, black salt, chili powder, and lemon juice.
  3. Pass the mixture through a fine-mesh strainer to remove plum skins for a smoother texture.
  4. Pour the mixture into a shallow metal pan, ensuring the liquid is no more than 1 inch deep.
  5. Place in the freezer for about 2 hours until the edges begin to slush.
  6. Using a fork, scrape the frozen edges toward the center to break up ice crystals. Return to freezer.
  7. Repeat the scraping process every 30–60 minutes for the next 3–4 hours until the texture resembles coarse, glittering snow.