Refreshing Sol Kadi with Kokum Granita: A Tangy Summer Cooler
3 hours 10 minutes
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About Refreshing Sol Kadi with Kokum Granita: A Tangy Summer Cooler
Beat the heat with the vibrant tang of Sol Kadi! This invigorating Kokum-based drink, hailing from Maharashtra's Konkan coast, gets a delightful upgrade with a unique Kokum granita.Imagine icy Kokum crystals melting into a creamy coconut milk base, infused with aromatic green chilies, garlic, and cilantro. The result? A refreshing symphony of tangy and spicy flavors.Perfect for a scorching summer day, this Sol Kadi with Kokum Granita is a must-try taste adventure.
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Recipe Time & More
Prep3 hours
Cook10 minutes
Total3 hours 10 minutes
Ingredients
Sol Kadi
- 1 cup Coconut Milk
- 12.5 pods Kokum
- 1 Chili green
- 2 clove Garlic
- 2 tbsp Coriander freshly chopped
- 1/2 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
- 1 leaf Mint Leaf for garnish
Kokum Granita
- 2-3 tbsp Kokum Concentrate reserved from sol kadi preparation
- 1 1/2 cup Water
- tsp Salt to taste
- tsp Sugar to taste
- 1/4 tsp Cumin Powder
Instructions
- Soak the kokum pods in 1/2 cup of warm water for 30-45 minutes to soften and release their vibrant color and tangy flavor.
- Squeeze the kokum pods to extract all the juice. Strain the liquid, reserving both the kokum concentrate and the infused water.
- In a mortar and pestle, roughly crush the green chili, cumin seeds, garlic cloves, and cilantro with salt. This releases their aromatic oils and enhances the flavor of the Sol Kadi.
- Combine the coconut milk, kokum concentrate, and the crushed spice paste in a bowl. Stir well to ensure the flavors meld together.
- Taste the Sol Kadi and adjust the salt according to your preference. Chill thoroughly in the refrigerator until ready to serve.
- To prepare the Kokum Granita, combine 2-3 tablespoons of the reserved kokum concentrate with 1 1/2 cups of water. Add salt, sugar, and cumin powder to taste. Mix well.
- Pour the mixture into a shallow metal or steel container. This helps the granita freeze evenly.
- Freeze the mixture for a few hours, or until solid. Every hour, scrape the granita with a fork to create icy flakes. Repeat this process two to three times for the perfect texture.
- Serve the chilled Sol Kadi topped with a generous scoop of Kokum Granita. Alternatively, you can freeze the kokum liquid into ice cubes for a simpler, yet equally refreshing, twist.
Recipe Notes
Good To Know
- For a more intense kokum flavor in your granita, soak the kokum petals in slightly warm water for 30 minutes before straining and freezing; this will enhance both the color and tanginess of the granita layer.
- If you prefer a smoother Sol Kadi, strain the coconut milk base through a fine mesh sieve or cheesecloth before serving to remove any fibrous bits from the garlic and coriander.
- For a striking presentation, top each glass with a sprig of fresh coriander and a pinch of toasted cumin powder just before serving—the aroma will enhance the first sip and add visual flair.
Expert Tips
- Adjust the sweetness of both the granita and the Sol Kadi to your liking. Start with less sweetener than the recipe calls for, taste, and add more as needed.
- Experiment with other spices in the Sol Kadi. A pinch of green chilies or ginger can add a spicy kick, while a dash of black salt can enhance the savory notes.
- Don't have kokum? Try substituting with another tart fruit like pomegranate or cranberry for the granita.
Storage Instructions
- Leftover kokum granita can be stored in an airtight container in the freezer for up to a week; simply scrape with a fork to refresh the texture before serving again.
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Recipe Nutrition
Calories: 51kcalCarbohydrates: 6gProtein: 4gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1710mgSugar: 6g
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5 Comments
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This looks so appetizing! Thank you.
I’m thrilled to try this recipe!
Looks so yummy! Excited to make it.
Such a tasty dish! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.