Recipe

Shrimp Woodfire Pizza

A seasonal gelato crafted from jamun, balancing sweet, sour, and earthy flavors with a creamy texture.

Every year, as June arrives, Hyderabad turns purple with fallen jamuns lining the streets. The fruit carries a unique sweet-sour sharpness that grows on you — a taste tied deeply to childhood memories. For Chef Sukesh Kale, jamun is more than a fruit — it’s nostalgia. From stained lips to summer evenings, it represents a bittersweet transition from childhood to adulthood. Today, he brings that memory into the kitchen through seasonal creations — compotes, sorbets, and this signature gelato that captures the essence of Indian summers.

Serves: 4Prep: 20 minsCook: 15 mins

Ingredients

  • • 200 gm Jamun pulp
  • • 300 ml full-fat (or low-fat) milk
  • • 200 ml fresh cream
  • • 180 gm honey
  • • 155 gm milk powder
  • • 5 gm corn syrup

Method

  1. 1. Add milk, cream, and milk powder to a saucepan. Mix well ensuring no lumps.
  2. 2. Cook until the mixture reaches 78°C, then remove from heat and cool to 5°C.
  3. 3. Blend jamun pulp with honey and remaining ingredients until smooth.
  4. 4. Combine fruit base with milk base and blend again for a creamy consistency.
  5. 5. Adjust sweetness if required.
  6. 6. Freeze for 12 hours until set.
  7. 7. Scoop and serve chilled.