Sol Kadhi Popsicle (Solkadi/Kokum curry) is a creamy and delicious savoury popsicle. This coconut milk and kokum flavoured popsicle is slight spiced and tangy and is perfect to enjoy on a hot day.
Savoury popsicles anyone?!
Don’t be fooled by the beautiful pinkish hue of the popsicles here, thinking it’s a strawberry flavoured. Nope!!
My love for savoury food over sweet is undeniable, so much so that I try to create savoury frozen desserts. Just like this Masala Chaas popsicles that I created last year. It is flavourful and healthy, quick and easy, toddler/kid friendly popsicle recipes.
And this time I have turned our beloved Sol Kadhi or kokum curry into this lovely sol kadhi popsicle.
What is Sol kadhi you ask?
Solkadi is a popular drink from the state of Maharashtra and Goa. It is served as a digestive drink or as a cooler. It is made with coconut milk and kokum.
Kokum or Garcinia indica, is a plant in the mangosteen family, is a fruit-bearing tree that has culinary uses. The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a souring agent in Maharashtrian cuisine, Goan cuisine, and in some parts of Karnataka. Kokum is used as a souring agent.
SolKadhi Popsicle (Solkadi) is a fancy way of enjoying this digestive drink after a meal. They are so pleasing to the palate and tastes so delightful.
Here are few forzen treats that you can try.
Sol Kadhi Popsicle / Solkadi Popsicle
Sol Kadhi (Solkadi) Popsicle | Kokum Curry Popsicle
- Popsicle mold
- Large bowl
- mixer grinder
- 1 1/2 cans Thick coconut milk (Arnd 600-700 ml)
- 1/4 cup Kokam (arnd 11-12 kokams)
- 1 1/4 cup Warm water
- 1 inch Ginger
- 2-2 large Garlic cloves
- 2 Green chillies
- 10-12 Curry leaves
- 1/2 tsp Black salt
- pinch of hing
- 1/2 tsp Sugar/sweetener (optional)
- Salt as per taste
- Rinse and soak the kokam in warm water for at least 1 hour. It will slowly realease its flavours in it.
- Ater 1 hour squeeze and crush the kokam with in the water itself. Then using a strainer stain the kokam extract water in another bowl. Keep it aside.
- Add the ginger, garlic, curry leaves, green chillies along with 1/4 cup of coconut milk and ground it to a fine paste.
- Add the coconut milk in a large bowl then add the fresh ground paste, salt, black salt, hing along with the kokam extract water and whisk everything well.
- Do a taste test add more salt or sugar if needed. Solkadhi is ready. You can have it as it is with a little garnish of coriander leaves. Or turn them into popsicles.
- To make the popsicles, pour it in the individual popsicles mould a put it in the freezer for at least 10-12 hours.
I hope you enjoy this Sol Kadhi (Solkadi) Popsicle as much as we do!
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