Spiced Buttermilk Popsicles Recipe – Cooling Indian Summer Treat

Last Updated on 1 month by Neha Deshmukh

Spiced Buttermilk Popsicles Recipe – Cooling Indian Summer Treat

Okay, let’s be real. Summer in India? It’s glorious, but it demands a constant supply of cooling treats! And honestly, nothing beats a glass of chilled masala chaas (spiced buttermilk) to beat the heat. But I wanted something a little more…fun. That’s how these Spiced Buttermilk Popsicles were born! They’re the perfect blend of tangy, spicy, and incredibly refreshing. Trust me, you’ll be making these all season long.

Why You’ll Love This Recipe

These aren’t your average popsicles. They’re a little bit of Indian summer magic packed into a frozen treat. They’re super easy to make, require minimal ingredients, and are a fantastic way to sneak in some probiotics (thanks to the yogurt!). Plus, the spices aren’t just for flavour – they actually help with digestion, which is a bonus when you’re indulging in all those summer mangoes!

Ingredients

Here’s what you’ll need to whip up a batch of these cooling popsicles:

• 2 cups yogurt (about 480ml)
• 1 cup water (240ml)
• ?? cup cilantro leaves, roughly chopped
• ?? cup mint leaves, roughly chopped
• 2-3 green chillies, depending on your spice preference
• ?? teaspoon asafoetida (hing)
• 2 teaspoons roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon grated ginger
• 1 teaspoon black salt (kala namak)

Ingredient Notes

Let’s talk ingredients for a sec! These aren’t just random additions; they all play a part in making these popsicles special.

• Buttermilk (Chaas): The star of the show! Buttermilk is naturally cooling and incredibly hydrating. It’s also a great source of probiotics, which are good for your gut.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of hing adds a wonderful savoury depth and is known for its digestive properties. My grandmother always added a pinch to her chaas, especially during the hot months.
• Black Salt (Kala Namak): This isn’t your regular table salt. Kala namak has a unique sulphurous flavour that adds a lovely tang and is traditionally used in Indian cuisine, especially for cooling drinks and snacks. It’s what gives these popsicles that authentic chaat flavour!
• Fresh Herbs: Cilantro and mint are essential for that fresh, vibrant flavour. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get to making these popsicles! It’s seriously simple.

1. First, in a blender, combine the yogurt, asafoetida, cumin powder, black salt, and chaat masala.
2. Now, add in the mint leaves, cilantro, ginger, and green chillies.
3. Pour in the water and blend everything together until it’s smooth and frothy. You want it nicely combined!
4. (Optional, but recommended!) Strain the mixture through a fine-mesh sieve. This will give you an even smoother popsicle texture.
5. Carefully pour the spiced buttermilk into your popsicle molds.
6. Finally, freeze overnight, or for at least 8 hours, until they are completely solid. Patience is key here!

Expert Tips

• Spice it Up (or Down): Adjust the number of green chillies to suit your spice tolerance. Start with one if you’re unsure!
• Blending is Key: A good blender will make all the difference in getting a smooth, creamy popsicle.
• Don’t Overfill: Leave a little space at the top of the molds as the liquid expands when freezing.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favourite plant-based yogurt (coconut or soy work well!) to make these vegan-friendly.
• Spice Level: My friend, Priya, loves a really spicy popsicle, so she adds a tiny pinch of cayenne pepper to the mix. Feel free to experiment!
• Festival Adaptation: These are amazing to serve during summer festivals like Baisakhi or Holi. They’re a refreshing break from all the sweets!

Serving Suggestions

These popsicles are perfect on their own, but they’re also great with a light snack. Try serving them with some roasted chana (chickpeas) or a small plate of fruit. They’re also a fun addition to a summer picnic!

Storage Instructions

Store the popsicles in the freezer for up to a month. I recommend wrapping them individually in plastic wrap once they’re frozen to prevent freezer burn.

FAQs

Let’s answer some common questions!

• What is the best type of yogurt to use for these popsicles? I recommend using full-fat yogurt for the creamiest texture. Dahi (Indian yogurt) works beautifully, but Greek yogurt is also a good option.
• Can I adjust the sweetness level? Absolutely! If you prefer a sweeter popsicle, you can add a teaspoon of sugar or honey to the blender.
• What are the health benefits of drinking/eating spiced buttermilk (chaas)? Spiced buttermilk is a probiotic powerhouse, aiding digestion and gut health. The spices also have cooling and anti-inflammatory properties.
• How can I make these popsicles without popsicle molds? No molds? No problem! Use small paper cups and insert wooden popsicle sticks once the mixture has been freezing for a couple of hours.
• Can I substitute fresh herbs with dried herbs? While fresh herbs are best, you can use dried herbs in a pinch. Use about 1 teaspoon of each dried herb (cilantro and mint) for every cup of fresh herbs.

Enjoy these cooling popsicles, and let me know what you think! I hope they become a summer staple in your home, just like they are in mine.