South Asian Beverages

India: Solkadi (Indian Kokum and Coconut Drink)

Ingredients:

• 8 pieces of dried koku  (¼ oz.)

• 2 cups of frozen grated coconut.

• 8 medium garlic cloves (peeled). 

• 1 Thai green chile, chopped and stemmed. 

• Cilantro leaves (optional for serving)

Directions:

1. Cover the kokum in a small bowl with half a cup of cold water. Set it at room temperature for three hours.

2. Combine garlic, coconut, half of the green chile that has been chopped, and a cup of cold water in a blender until the mixture is smooth.

3. Use two layers of cheesecloth to line a strainer and set over a large measuring cup. Strain the mixture and try to extract as much liquid as you can by pressing the pulp. Return the pulp to the blender and another half cup of water and pulse to combine and refresh the pulp. Use the cheesecloth again to strain the liquid into the first batch of coconut cream. To extract as much coconut milk as possible, press the pulp again.

4. Remove the kokum from the liquid, squeeze again to extract as much of the liquid you can. Discard the solids once you are done. Stir the kokum water into the coconut liquid, then chill. When you are ready to serve you pour your solkadi into your glasses. Then sprinkle with cilantro leaves for a special touch.                                                           

Pakistan: Ganne Ka Rass (Sugarcane Juice)

Ingredients:

• 450 – 500 ml sugar cane juice

• ½ tsp root ginger juice (adjust to taste)

• 1 tsp lime juice

• 8 – 10 fresh mint leaves

• Kala namak (rock salt) to taste

Directions:

1. Wash the mint leaves.

2. Lightly crush and bruise the mint leaves using a mortar and pestle.

3. Pour the juice in a container and add the crushed mint leaves along with ginger juice, lime juice and salt.

4. Stir everything well and serve.

5. This juice serving is for two people and you may refrigerate it 20-30 minutes prior to serving.

Bangladesh: Mango Lassi

Ingredients:

• 1 cup plain yogurt

• 1/2 cup milk

• 1 cup chopped very ripe mango, frozen chopped mango, or a cup of canned mango pulp

• 4 teaspoons of honey or sugar. Feel free to adjust to your taste. 

• A dash of ground cardamom (optional)

• Ice (optional)

Directions:

1. Blend mango, milk, yogurt, cardamom, and sugar for two minutes in a blender.

2. For a cooler drink or a milkshake like consistency feel free to add ice. 

3. Take a pinch of cardamom and sprinkle. It is now ready to be served.

4. The lassi can be kept refrigerated for up to 24 hours.

Sources: 

https://www.saveur.com/indian-kokum-and-coconut-drink-recipe/  (Solkadi)

https://www.simplyrecipes.com/recipes/mango_lassi/ (Ganne Ka Rass)

https://www.simplyrecipes.com/recipes/mango_lassi/ (Mango Lassi)