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4 from 2 votes

Sol Kadhi (Solkadi) Popsicle | Kokum Curry Popsicle

Sol Kadhi (Solkadi) Popsicle 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 summer day.
Prep Time10 mins
freezing time10 hrs
Course: Frozen, ice cream, popsicles
Cuisine: Indian, Maharashtrian
Keyword: coconut popsicle, konkan solkadhi, savoury popsicle, sol kadhi, solkadhi popsicle, solkadhi recipe, solkadi
Servings: 10 popsicles
Author: Arpita@Gastronomic Bong


  • 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.
  • Enjoy