Chilled Sol Kadhi
Serves
4
Time
30 minutes
Recipe By
Chef Varun Inamdar
For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water
For Sol Kadhi
5 pieces dried kokum petals
1 cup walnut milk
Salt to taste
1 tsp cumin seeds
1 clove garlic
1 green chilli
For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.
2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.
3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.
4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.
For Sol Kadhi
1. Soak dried kokum in 1/4 cup of hot water for 30 minutes.
2. Run all the ingredients in a blender jar with some ice cubes.
3. Strain and serve chilled.
