Masala Chaas Popsicles are a fun, frozen twist on the classic Indian buttermilk drink! Made with the same spiced yogurt base you love, these creamy popsicles are perfect for hot summer days-and they can easily be made vegan! This easy Masala Chaas recipe takes just 10 minutes to prepare.
Jump to:
What Is Masala Chaas
Masala Chaas is a traditional Indian spiced buttermilk made by thinning yogurt (curd) with water and blending it with salt, spices, and herbs. The base version, called chaas, is typically seasoned with just salt and a pinch of hing (asafoetida). When additional ingredients like cumin, ginger, green chilies, and fresh herbs are added, it becomes the flavorful and refreshing Masala Chaas.
This cool, probiotic-rich Indian summer drink is incredibly popular across the country and is enjoyed year-round for its digestive and cooling properties. It's light, hydrating, and easy to prepare in minutes.
Masala Chaas goes by different names across India-mattha (Hindi), taak (Marathi), majjige (Kannada), moru or neer mor (Tamil), and sambaram (Malayalam). Traditionally, it was hand-blended using a wooden churner called a mathani. I have fond memories of my mom assigning me the job of making chaas-I loved using the mathani and watching the yogurt transform into this deliciously frothy drink.
What would we South Indians do without yogurt? It's a staple in our daily diet and finds its way into almost every meal. Curd rice is our go-to comfort food-especially after travel or a heavy meal. And when not curd rice, the next best thing is a glass of chaas (spiced buttermilk). It's our quick fix for digestion and the perfect cooling drink, especially in hot weather.
Chaas vs Lassi
Chaas and lassi both are different drinks although made from yogurt. While buttermilk is a thinned-down drink, lassi is very thick and creamy.
Chaas is always salty and made with some spices and herbs while lassi can be made sweet or salty. Lassi is considered to be more indulgent while chaas is helpful for better digestion.
A Cool New Popsicle Flavor
Every recipe begins with a spark of inspiration. While sipping on a glass of refreshing masala chaas, I had the idea-why not turn this beloved Indian buttermilk drink into ice pops? The result? These fun and flavorful Masala Chaas Popsicles-like yogurt popsicles, but with a desi twist!
Honestly, I think I enjoy buttermilk even more in this frozen form. It's such a refreshing way to beat the heat-and let's be real, they look absolutely stunning too! The blend of herbs, spices, and green chilies gives these popsicles that signature punch of flavor. Give this Masala Chaas Popsicle recipe a try-you won't be disappointed.
BTW, if you love making popsicles as much as I do, don't miss these two other refreshing recipes: - Blueberry Masala Soda Popsicles, Peach Mango Creamsicles, and Strawberry Cheesecake Popsicles.
Why Make It
- 🇮🇳 A fun new way to enjoy Indian buttermilk ✅
- ⚡ Instant refresher on a hot day ☀️
- ⏱️ Ready in just 10 minutes - quick and easy!
- 🧂 Uses basic, everyday ingredients 🥄
- 🍦 A delicious and cooling summer treat
- 🌿 Great for digestion thanks to probiotics 🦠
- 🔥 Guilt-free snacking ✨
- 🧼 Helps detoxify and cleanse your system 🌱
Ingredients needed 🧾
🥣 Yogurt:
I prefer using Greek yogurt or Indian dahi for a rich, creamy texture. Both give these popsicles that signature smoothness. You can use full-fat, fat-free or low-fat yogurt if you prefer a lighter version.
🌿 Herbs:
Fresh cilantro and mint leaves (avoid the stems) add a burst of flavor and cooling freshness. They also offer anti-inflammatory benefits, making this popsicle even more functional.
🌶️ Spices:
To elevate the flavor and support digestion, I use a mix of: ginger, green chilies, asafoetida (hing), roasted cumin powder, black salt (kala namak), and chaat masala. These traditional Indian spices are what give Masala Chaas its bold and tangy kick.
Besides these ingredients, you'll also need a blender, and Popsicle molds.
How to make it 🔪
- Add the yogurt to a blender or food processor.
- Sprinkle in the asafoetida (hing), roasted cumin powder, black salt, salt, and chaat masala.
- Toss in the mint leaves (make sure to remove the stems).
- Add a handful of fresh cilantro leaves.
- Toss in roughly chopped green chillies and fresh ginger.
- Pour in cold water or ice cubes to help blend everything smoothly. Blitz until the mixture is smooth and well combined.
- Strain the mixture using a fine mesh sieve to remove any bits for a silky texture. This step is optional.
- Pour the strained Masala Chaas into popsicle molds, tap gently to remove air bubbles, and seal with lids or sticks. Freeze overnight or for at least 6-8 hours until fully set.
🍽 Serving Suggestions
Serve these Masala Chaas Popsicles chilled on a hot, sunny day-they're the perfect summer cooler! 🧊☀️
They're also great for:
- Backyard parties
- Picnics and road trips (just store them in a cooler!)
- Post-meal treats or a light snack any time of day
- After-school snacks (just tone down the spice for kids by reducing or skipping the chillies)
These buttermilk ice pops are loved by both kids and adults. They're refreshing, probiotic-rich, and packed with flavor.
💡 Double duty: The chaas mixture can be enjoyed chilled as a refreshing drink anytime. A chilled glass of Masala Chaas after a heavy meal is always soothing and aids digestion.
💭 Priya's Recipe Tips
Skip or reduce the green chilies if you have a low spice tolerance or if you're making these popsicles for children. Straining the mixture is optional-if you don't mind small herb and spice bits, you can skip this step for a more rustic texture. If you're short on time, store-bought masala chaas works well.
Recipe FAQs 📖
Add pureed beets or cucumber for a refreshing twist and extra nutrients-both add beautiful color and a mild flavor boost.
Stir in some boondi (crispy fried chickpea flour pearls) just before pouring the chaas into the popsicle molds for a fun crunchy texture contrast.
Feel free to get creative and customize these popsicles to your taste!
To make Indian spiced buttermilk without a blender, start by grinding the herbs and spices-such as mint, cilantro, ginger, and green chilies-using a mortar and pestle until you form a smooth paste. In a bowl, whisk the yogurt with salt, black salt, asafoetida, roasted cumin powder, and chaat masala using a hand whisk or hand blender until smooth. Add the crushed herb paste to the yogurt mixture and mix well. Taste and adjust the seasoning as needed. If you prefer a smoother texture, you can strain the mixture before pouring it into popsicle molds to freeze overnight.
To make vegan chaas popsicles, simply use any unsweetened dairy-free yogurt such as coconut, almond, or soy yogurt. The rest of the ingredients-spices, herbs, and seasonings-are naturally vegan, so you can follow the same recipe and steps to enjoy a refreshing dairy-free version of this classic Indian buttermilk treat. I also have a vegan Buttermilk recipe that you can refer to for a delicious plant-based twist on this classic drink.
These Masala Chaas Ice Pops can be made ahead of time and stored in the freezer for up to 3 months. To keep them fresh and prevent freezer burn, store the popsicles in an airtight container or tightly sealed freezer bags. This makes them a convenient and refreshing summer treat ready whenever you need a cool, probiotic-rich snack!
If you don't have Popsicle molds, you can use small earthen pots, ice cube trays, small paper cups with wooden sticks, or even silicone muffin trays as alternatives.
More yogurt-based recipes
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Masala Chaas Popsicles
Equipment
Ingredients
- 2 cups Greek yogurt
- 1 cup water
- ⅓ cup cilantro leaves
- ⅓ cup mint leaves
- 2-3 green chillies
- ½ teaspoon asafoetida
- 2 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon grated ginger
- 1 teaspoon Black salt
Instructions
- Add the yogurt to a blender or food processor.
- Sprinkle in the asafoetida (hing), roasted cumin powder, black salt, salt, and chaat masala.
- Toss in the mint leaves (make sure to remove the stems).
- Add a handful of fresh cilantro leaves.
- Toss in roughly chopped green chillies and fresh ginger.
- Pour in cold water or ice cubes to help blend everything smoothly. Blitz until the mixture is smooth and well combined.
- Strain the mixture using a fine mesh sieve to remove any bits for a silky texture. This step is optional.
- Pour the strained Masala Chaas into popsicle molds, tap gently to remove air bubbles, and seal with lids or sticks. Freeze overnight or for at least 6-8 hours until fully set.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
Leave a Reply