Beat the heat with these 3 ingredient cashew, date and Greek yogurt popsicles on hot summer days. Easy to make with only 5 minutes prep time!
These popsicles are deliciously creamy thanks to the thick Greek yogurt and cashews. I use only dates to sweeten so the popsicles have an irresistible caramel flavour.
The recipe couldn’t be simpler – blend the yogurt, cashews and dates until smooth and freeze in popsicle moulds. You’ll have a delicious frozen treat within hours that the whole family can enjoy!
Other frozen fruit recipes I make in the summer season is mango kulfi with condensed milk .
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Ingredient Notes
- Cashews – I recommend soaking the cashews in hot water if you have the time. This softens the cashews and blends them extra creamy. You can experiment with different nuts too.
- Dates – pitted. Any dates work well but I recommend medjool dates for the best flavour. Instead of dates, you can sweeten with honey, agave nectar, date syrup or maple syrup.
- Greek yogurt – use a thick Greek yogurt and avoid Greek style yogurt which is a bit too runny. To make this recipe vegan, use a dairy-free Greek yogurt.
Storage
Keep popsicles in the freezer for up to 1 month but to enjoy them at their freshest, eat up within 1 week. Anyway, they probably won’t last that long!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cashew, Date and Greek Yogurt popsicles
Equipment
- HIGH-SPEED BLENDER
- Popsicle mould
Ingredients
- ½ cup cashew nuts
- ¾ cup dates
- 2 cup greek yogurt full fat
Instructions
- Place everything in a blender and blend till you get a smoothie-like mixture.
- Pour equally into popsicle moulds and pop in the wooden stick and freeze for at least eight hours, or overnight.
- To remove the popsicles from the mould when ready to serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content. First published in June 2017 .
Cashew, Date and Greek Yogurt popsicles
Equipment
- HIGH-SPEED BLENDER
- Popsicle mould
Ingredients
- ½ cup cashew nuts
- ¾ cup dates
- 2 cup greek yogurt full fat
Instructions
- Place everything in a blender and blend till you get a smoothie-like mixture.
- Pour equally into popsicle moulds and pop in the wooden stick and freeze for at least eight hours, or overnight.
- To remove the popsicles from the mould when ready to serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Sandwich dhokla are a colourful twist on Gujarati dhokla and are served as a farsan in a Gujarati thali . Tangy and vibrant green chutney is layered between two spongy white dhokla.
The dhokla batter for sandwich dhokla is a little bit different to usual – these are made with rice and urad dal, giving the dhokla a white colour. Khatta dhokla made with chana dal are yellow.
Now you can of course use instant dhokla mix to make these but the homemade version is easier than you’d think!
I make a pretty simple green chutney with fresh coriander and mint and then finish off with an aromatic tempering of curry leaves and chillies.
Recipe Tips for success
My recipe will give you perfectly spongy dhokla that are well risen and not dry.
The best batter texture and consistency should be slightly coarse and semi-thick. Smooth batter leads to chewy dhokla.
Sometimes the batter can deflate before steaming, so I portion out the batter and only add eno before steaming the one batch.
Cooking time can vary based on the size of your plate and thickness. For sandwich dhokla, aim for thinner dhokla than usual. For me, the ideal steaming time is about 10 minutes.
To prevent the dhokla sticking to your plate, I recommend cutting the dhokla in half so it’s easier to lift out.
Once you have created a sandwich, press down gently to stick the two layers together. A helpful tip is to use a rolling pin to press down evenly.
Take your time when cutting neat slices and clean your knife in between slices.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dhokla ingredients:
- Rice – I use long grain rice.
- Urad dal- also known as safed adad daal.
- Sour yogurt – it’s important to use a sour yogurt made with live cultures to properly ferment the dhokla.
- Fruit salt (ENO) – if you’re lucky to have hot weather, your batter may have fermented well enough that you do not need ENO. You can also use bicarbonate of soda.
Serving Suggestion
Sandwich dhokla are not your average dhokla and deserve to be a part of your celebratory feast! They work well as a snack for Diwali , Navratri or Holi.
They’re also good with karak chai .
Storage
Store leftover sandwich dhokla in an airtight container and keep refrigerated for up to 1 day. I recommend serving the dhokla the day they are made to enjoy the taste and texture at its best.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Sandwich Dhokla
Equipment
- large pot or steamer
- Wide plates
Ingredients
Dhokla
- 1 cup rice
- ½ cup split urad dal safed adad daal
- 1 teaspoon salt
- ¼ cup sour yogurt
- 1 tablespoon oil to grease the plate/thali
- 1 teaspoon eno or baking soda
filling
- ½ cup green chutney
Tempering ( Vaghar )
- 2 tablespoon sesame seeds
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- 5-6 green chillies cut lengthwise
- 1 sprig curry leaves
- ½ teaspoon asafoetida hing
Garnish
- 3 tablespoon coriander
Instructions
- Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
- In the morning discard the water, grind the soaked rice and dal into a coarse paste adding just enough water. Don’t add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick.
- The batter has to be the same consistency as the idli batter. Add yogurt, mix well and let it ferment for 6-7 hours in a warm place.
- Start heating water in a big pot.
- To the fermented batter add salt, mix then add eno and some lemon juice.
- Mix well, if the batter is too thick add little water.
- Mix the batter once again and pour thinly in a deep lightly greased plate.
- Steam over water about 8-10 minutes. Pierce with a knife- it should come out clean if cooked.
- Leave it to cool little.
- Cut one round in half, and gently lift away from the plate.
- Place one half dhokla piece upside down on a chopping board. Spread a thick layer of green chutney then place second half on top of the chutney.
- Gently press it down with a rolling pin, Cut into squares and set aside.
- Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a few spoons of water.
- Let the mixture come to boil and turn off the heat.
- Pour the vaghar mixture on top of the dhokla pieces, garnish it with coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content. First published in may 2018.
