Solkadhi Ice cream / Solkadhi popsicle
Sochi samzi sajish!!
(Planned conspiracy)
Don’t be afraid ,you are not reading a horror or detective story.It is still the food blog and you are reading a ‘food story.’
Since long I wanted to make this ice cream or precisely a popsicle which had esssence of solkadhi. But somehow it always got postponed. Few days back when hubby was missing India and essentially food from ‘home’. I took opportunity to celebrate VE day 2020 when we were asked to ‘stay at home ‘ and celebrate street party. Lucky enough it was bright sunny day. We managed to find the meat he was missing and I cooked it authentic way we would cook back home.
It was picnic in garden. Garden table and chair were set, blue red and white decorations were put.Everyone was excited and busy. In the hustle and bustle of carrying food from kitchen to garden while the kids were jumping around, I forgot the ‘solkadhi’ which was kept in refrigerator to cool. We relished it lateron but we were too full to finish it off. Hence I landed into unplanned plan of making solkadhi icecream / popsicle whci was long due.
What is solkadhi?
Solkadhi is a coconut milk based drink from coastal regions of Maharashtra and Goa in India. The main flavouring ingredient being the Indian mangosteen – Kokum — Garnicia Indica. It is quite commonly served along with both vegetarian and non-vegetarian thalis. But it can also be served a s summer cooler or a drink.
The drink has a peculiar pink colour owing to the kokum. The fruit kokum is sundried along with either sugar or salt when it is in season and is used rest of the year. Dried kokum is drk purple-pink but when it combines with coconut milk , the solkadhi becomes light pink.
The drink is very cooling, refreshing as well as digestive. Kokum being very rich in antioxidants, the kadhi becomes a health booster.
Finding ingredients?
It is vegan drink as well. Easy availability of coconut milk in supermarkets makes the preparation of solkadhi even easier. Having said that freshly squeezed coconut milk is unbeatable.
The kokum can be found easily at Indian stores withe name ‘Kokum’ or ‘amsul’.
Consistency of solkadhi:
Solkadhi being a drink has pouring consistency and can be served with ice on a hot summer day. Adapt the recipe to your taste as there is chilli, ginger and garlic which often people don’t like specially uncooked.But trust me they only enhance the taste of solkadhi.
Consistency of solkadhi for making icecream:
To make a good ice cream, we have to make sure the base mixture is smooth as well creamy. Hence I’ve only used the first batch of coconut milk obtained by churning it with little warm water. One can substitute coconut milk with easily available thicker variety of coconut milk from supermarket. This will save time as well as make sure ice cream is smoother.
- Soak kokum petals in warm water.
Steps to make:
2.Soak freshly grated coconut in warm water and later grind it along with green chillies, garlic, black salt, cumin powder, sugar etc
3. Mash kokum with back of spoon ,mix well and strain to get the pink liquid.
4. Blend the coconut mixture well and later strain to get this thick mixture.
3. Mix coconut and kokum liquids together
4.Transfer into ice cream / popsicle mould and set in freezer.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 8 hours |
| Servings |
people/ popsicle
|
- 2 cups fresh scrapped coconut (can be made using fresh coconut milk..check notes below)
- 15 dry salted kokum petals
- as needed salt
- 1/4 tsp Black salt
- 1/2 tsp Sugar
- 1/2 tsp Roasted cumin powder
- 1/2 green chilli
- 1 clove of garlic
- 2-3 curry leaves
- 1 tsp fresh coriander leaves very finely chopped
Ingredients
|
|
- Soak the kokum petals in 1/2 cup of warm water for an hour. It rehydrates and leaves the water pink and flavourful with the distinct sour fruity taste.
- Later mash the kokum with back of spoon and strain the pink water in a bigger mixing bowl.
- Soak 2 cups coconut with half cup of warm water in mixer jar. After 5 minutes ,add in salt, black salt, cumin powder, sugar, garlic, chilli to the same mixer jar and grind it all together for 2-3 minutes.
- Next , strain the coconut mixture with help of a muslin cloth. (The mixture here is thicker than the classic recipe used for solkadhi.)
- Mix together the kokum and coconut mixture very well.
- Give a good mix to the prepared solkadhi mixture and transfer it to lolly/ popsicle mould or any freezer safe container. Set in freezer overnight. Unmould when ready to enjoy! I Sprinkled the finely chopped coriander on bowl of solkadhi icecream. If you like to do so or skip.
1.Instead of fresh coconut, store bought coconut milk can be used . Use the thicker variety as the thinner version would lack the creaminess. Just make a paste of rest of ingredients and strain it into ready coconut milk and later kokum water.
2. The ingredients used here are all same as solkadhi but I have reduced quantity of garlic ,chillies, curry leaves as it could be stronger for an icecream.
3. If you like you can even add little extra sugar but then it would completely change the taste from subtle sweet - savoury to sweet treat.
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