Javvarisi Ice Recipe | Sago Popsicle

Javvarisi Popsicle is a tasty, chewy dessert bar made by simmering milk with javvarisi and freezing it in mold. It is mostly prepared during summer time when the heat feels too much to handle. This popsicle has mild sweet taste with soft chewy bites inside. It feels very cooling when eaten straight from the freezer.

This popsicle is little different from fruit popsicles because it has soft sago pearls inside. It is enjoyed for its chewy texture and make us eating more. It just doesn't need fancy ingredients and can be made easily at home. It is a good change from usual ice creams. Taste is simple but satisfying.

Jump to:

• About Javvarisi Popsicle
• Javvarisi Popsicle Ingredients
• How to make Sago Popsicle Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Javvarisi Popsicle

Javvarisi Popsicle is a milk based frozen dessert where cooked sago is mixed with milk and sugar. Javvarisi is called as sago or sabudana and it is commonly used in Indian cooking. It turns soft and transparent when cooked. This dessert is quite common in South Indian houses.

This popsicle has creamy texture with soft chewy pearls inside. Also the milk gives a smooth base while javvarisi adds bite while eating. Sugar gives mild sweetness and essence adds light smell. After freezing, it sets well and does not become very hard. It melts slowly in mouth.

You can also make few variations with this popsicle recipe if you want. You can add rose essence or cardamom powder for extra flavor. You can also add little condensed milk to make it rich. Sugar can be adjusted based on taste. It is easy to change as per liking. It reminds me of childhood treats we had often.

I make this popsicle during summer days at home. I keep it ready in freezer so anyone at home can take and eat anytime. 

Javvarisi Popsicle Ingredients

• Nylon sago - I have used transparent variety of javvarisi for this recipe. It cooks fast and gives soft chewy texture.
• Milk - I have used to make the base, it gives creamy taste and smooth texture also. You can also use full cream milk for rich taste.
• Sugar - I have used for sweetness. Don't add too much sugar, it can make the ice too sweet.
• Essence - I just added for flavor only. It gives mild sweet aroma. You can use rose essence or even skip it fully.

Why This Recipe Works

• It is a simple dessert made with basic pantry ingredients.
• This recipe gives creamy and chewy texture in one bite.
• It is very cooling and good for summer season.
• Kids and adults both enjoy this popsicle.
• You can easily change flavor using different essence.

Similar Recipes

• Rose milk popsicle
• Semiya paal ice
• Vanilla chocolate popsicle
• Pista popsicle
• Mango yogurt popsicle

How to make Sago Popsicle Step by Step

1.Measure and take sago in a bowl, rinse it well.

2.Drain and set aside. Boil water, when it starts to bubble add sago.

3.Cook until it becomes transparent. Drain the sago using a metal strainer.

4.Rinse it well in water at least twice. Drain and set aside. In a sauce pan add milk.

5.Boil for few minutes until it becomes slightly thick.

6.Then add sugar, mix well until it dissolves completely. Now add cooked sago.

7.Cook for 5-7 minutes or until the sago is nicely blended with the milk and the mixture turns slightly thick. Add essence if you prefer adding.

8.Now the mixture is slightly thick, this is the consistency we want. Switch off and let it cool completely.

9.Now take your favorite popsicle mould. Pour the sago mixture into the mould

Serve chilled!

Expert Tips

• Cooking sago - I cook the javvarisi until fully transparent. Half cooked sago will feel hard while eating.
• Rinsing - I always rinse cooked sago well in water. I usually rinse twice to remove extra starch. This keeps popsicle clean in taste.
• Milk consistency - I boil the milk till it becomes slightly thick only. Too thin mixture will not set well. Too thick will be heavy.
• Cooling - I just let the mixture cool completely before pouring into mould. If you pour hot mixture, it may affect mould shape.
• Essence - I add the essence only at the end. Do not add while boiling milk. Flavor stays better this way.

Serving and Storage

Serve them hot with nothing, just remove from mould and eat immediately. This goes well as evening snack during summer. Kids love having it after school. Store leftover popsicles in freezer itself. Keep them covered properly. It stays good for few days.

FAQS

1.Can I use regular sabudana instead of nylon sago?

Yes you can use regular sabudana. Just make sure it is cooked fully till soft.

2.Why my popsicle is too hard?

This happens if milk quantity is less or mixture is too watery. Milk helps to keep it soft.

3.Can I reduce sugar?

Yes you can reduce sugar based on taste. It will still taste fine.

4.Can I add condensed milk?

Yes you can add little condensed milk. Reduce sugar if you add it.

5.Can I make this without popsicle mould?

Yes you can use small cups or steel tumblers. Insert stick once it starts setting.

If you have any more questions about this Sago Popsicle Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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