Rooh Afza Popsicles With Coconut Water

Rooh Afza Popsicles

Hey! It is summer and the world is making popsicles and I am following suit!

A few weeks back I saw the very talented Mallika Basu post an extremely alluring picture of a Rooh Afza popsicles on her Instagram feed. What a genius idea to make a popsicle out of this extremely refreshing summer cooler! For the uninitiated, let me bring you into my corner. Rooh Afza is a brightly pink coloured concentrated fruit squash a lot of us grew up either loving or despising in India. Usually used to make a cooling drink to beat the Indian summer heat, over time Rooh Afza has been used to make milkshakes, desserts, cookies, and cocktails. So, Rooh Afza popsicles are just another example of the versatility of this squash.

And well I just had to try it out. However, because I have a certain militant in the house who isn’t as big a fan of Rooh Afza as I am, I made this two-layered democratic popsicle for universal acceptance at home.

Honestly, there is really no right or wrong way to make this. Just play around with the ingredients based on your taste and fancies. Pour it all into a popsicle mold, and forget about it for a few hours! A refreshing mood lifter would be ready and waiting for you to beat the afternoon heat and slump.

If you have any favorite Rooh Afza recipes, do share them in the comments below. Or even better maybe recommend what I should make next!


Roohafza-Strawberry-Coconut Water Popsicle


  • Fresh strawberries (washed and chopped)- 1 cup and 1 tablespoon sliced
  • Coconut water- ½ cup
  • Greek yogurt or thick regular yogurt- ½ cup
  • Roohafza (see here for description- - 2 tablespoons or more if you like the popsicle to be sweeter
  • Chopped pistachios and/or other nuts of your choice- 3 tablespoons ( I mixed the nuts with other ingredients before pouring into the mould but if you like you could just sprinkle on the periphery to have a crunchy base
  • Dried rose petals (optional)- 1 tablespoon


  1. Blend the chopped strawberries in a high-speed blender (I used my nutribullet) along with coconut water and set aside. You could add some sugar or honey if the strawberries are not very sweet
  2. Blend the yogurt and roohafza with a wire whisk and set aside. You could also blend all the ingredients together and pour into the mould. I preferred to make two layers, one light with strawberry flavoured coconut water and another slightly denser one with yogurt and roohafza
  3. Pour the mixture from step one halfway into the mould. Place thinly sliced strawberries followed by chopped nuts and the mixture from step two
  4. Finish off with a topping of chopped pisatchios and dried rose petals
  5. Freeze in the freezer overnight and serve as an afternoon snack


Calories (per popsicle)- 25
Nutrition- Vitamin C/ Folate/Magnesium/Manganese/Calcium
It does wonders for your- Immunity/Skin/Heart/Stress/Muscle tension/Detox
This is “My 3pm Meal”






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