Quick and Refreshing Solkadi Recipe

How to Make Goan Sol Kadhi

Let’s prepare a refreshingly delicious Konkani beverage – solkadi. To make it we need just a handful of ingredients, the main ones being coconut milk and kokum extract. This sol kadi recipe is quick and easy to make. If you use canned coconut milk or ready, store-bought kokum extract, this Goan Sol Kadhi would need even less time to prepare.

This anti-oxidant rich drink is popular as a digestive and as an appetiser in Goa and in the coastal regions of Maharashtra. You could sip the refreshing solkadi with your lunch or dinner or else, enjoy it as an after-meal beverage. Just make sure you have it while it is still fresh.

But here’s another refreshing digestive drink for you to check out – a quick jeera soda or jeera masala soda.

Ingredients

3 tbsp kokum extract

OR 10 kokum skins

1 cup grated fresh coconut (100g)

OR 2 cups canned coconut milk

½ green chilli

4 medium size garlic cloves

2 ½ tsp sugar

½ tsp salt (if using kokum skins)

Chopped coriander leaves

Chopped mint leaves (optional)

Procedure:

1. In this recipe, you could use ready kokum extract or extract it from freshly dried kokum skins. Make sure you’re using kokum extract (that usually has some salt added to it), and not kokum syrup that is sweetened kokum extract.
2. If using kokum skins, soak them in ½ cup boiling hot water, and set aside for 1 hour. (Or else boil them in the water on medium-low heat for around 5 – 6 minutes. Crush the kokum skins between your fingers and then strain the extract through a fine sieve.
3. Next, transfer the grated coconut to a mixer-grinder jar along with the garlic, and green chilli. Grind this with 1 cup of hot water and extract the coconut milk. Strain this through a muslin cloth. Add 1 cup water to the ground coconut residue and grind it and then extract the coconut milk for a second time. Strain this thinner milk too. By now, you’ll have around 2 to 2 ½ – cups of coconut milk. You could also use 2 cups of canned coconut milk instead.
4. Stir the sugar into the coconut milk. If using kokum skins, stir in some salt too.
5. Finally, add the ready kokum extract (or the extract obtained from kokum skins) to the coconut milk, a little at a time. Sample the resulting solkadi and only add as much kokum extract as you need to bring it to your desired taste.
6. Then, chill the solkadi in the fridge. Once chilled, pour it out into glasses and garnish it with chopped coriander.

Enjoy!