Solkadhi is a fuchsia-toned beverage from the western coast of India which is a concoction of spices and the tropical super-fruit ‘kokum’. Kokum is known for its hydrating and cooling impact on the body, besides offering protection against sunstroke and combating inflammation. In a wonderful wellness-infused twist to frozen desserts, Pastry Chef Rajat Sachdev from Sofitel Mumbai BKC teaches us to prepare the solkadhi and then to fuse it with ice cream mix and churn it into a delicious ice cream!
Try out this peppy ice cream which carries a tinge of spices and red chillies.
Ingredients – Solkadhi
200 ml coconut milk
100 ml kokum juice
5 gms ginger
2 garlic cloves
2 gms cumin powder and 2 gms curry powder
Pinch of asafoetida
1 red chilli Kashmiri
Salt to taste
Ice Cream Mix
500 ml milk
500 ml cream
300 gms sugar
50 gms panna base
25 gms milk powder
20 ml fructose
250 ml solkadhi
Method – Solkadhi
- Take coconut milk and kokum and soak for 30 minutes and keep aside.
- Temper ginger, garlic, cumin, curry powder, asafoetida and red Kashmiri chilli. Once at room temperature, add the soaked kokum mixture to it. Bring the same to a boil.
- Strain the Solkadhi and it’s ready to be used in the ice cream.
Method – Ice Cream:
- Heat milk, cream and sugar at 40°C.
- Add panna base, fructose and milk powder and boil up to 78°C.
- Keep aside to cool for 2-3 hours on an ice bath.
- Once it cools down, add solkadhi to the mixture and blend it in an ice cream churner for 40-45 minutes.
- Rest the ice cream mixture for one hour in the deep freezer to set well.
Relish the creamy delight!