Authentic Maharashtrian Solkadhi

Nutrition values are AI-estimated based on ingredients.

• 1/4 to 1/2 cup dried kokum pieces
• Water
• 1.5-2 cups cubed fresh coconut
• Several peeled pieces of fresh ginger
• 5-6 peeled garlic cloves
• 2-3 whole green chilies
• 1/2 teaspoon ajwain
• 1/4 cup chopped fresh beetroot
• Ice
• 1 sprig fresh green herb

1. 1Soak dried kokum in a small bowl of water.
2. 2Manually squeeze the softened kokum pieces to extract their dark, reddish-brown juice into the water, forming kokum agal.
3. 3Add cubed fresh coconut, peeled ginger, peeled garlic, whole green chilies, ajwain, kokum agal, and beetroot into a tall blender jar.
4. 4Blend the mixture until it forms a smooth, thick, pinkish-purple liquid.
5. 5Place a muslin cloth over a sieve, which is set over a large clear bowl, and pour the blended mixture onto the muslin cloth.
6. 6Use a spoon to stir the mixture in the cloth.
7. 7Gather the edges of the cloth, twist it, and vigorously squeeze out all the liquid into the bowl, leaving the pulp behind.
8. 8Place ice cubes into a tall, clear serving glass.
9. 9Pour the freshly prepared solkadhi over the ice.
10. 10Garnish the drink with a sprig of fresh green herb before serving.

These instructions are our analysis of the original video. Watch on YouTube →