Paal Ice is a popular popsicle during the 80’s made using milk as main ingredient. Paal Ice or Milk Ice is a creamy delicious treat for all. You can make Paal Ice with just 4 basic ingredients that is easily available in your kitchen. Let us learn how to make Paal Ice Recipe with step by step pictures and video.
Paal Ice or Milk Ice or Milk Popsicles is one of the most popular treat during summer. Paal Ice and Rosemilk Ice are my favorites since my childhood days and it always brings back fond memories of summer spend in my hometown.
About Paal Ice
Paal Ice – Have you tasted Paal Ice/ Milk Ice?! It is one among my favorites. Paal Ice is made using milk as main ingredient not really sure what else they add but sure tasted delicious. I have seen and tasted Paal Ice during my school days where we get these from small thallu vandi(small cart) vendors, they used ring a special bell stopping at each house which would alarm all kids to come out to buy ice pops.
After that I haven’t seen or tasted paal ice not really sure whether paal ice now exists .Also now I am scared to expose mittu to these street selling ice pops, as I am not confident about the water they use. So thought to try paal ice for her at home.Paal ice which I tasted was creamy but am sure they would not have used any expensive and rich ingredients like condensed milk etc. Having been successful with cornflour to get the creamy texture, I decided to use cornflour and the end result was great.
I hope regular readers know about my popsicle mania so I am enjoying making different popsicle varieties this summer and mittu is enjoying eating them. Of all the popsicles tried so far for this summer, this paal ice and rose milk ice tops the list.
Paal Ice Ingredients
Paal Ice is made using 4 basic ingredients
- Milk – Use full fat cream milk for best results. You can use cows milk or even packet milk but make sure its not thin. Always boil and use.
- Sugar – I have used white sugar as in shops but you can replace it with cane sugar or honey or brown sugar etc.
- Cornflour – Cornflour is used to make the popsicles creamy.
- Flavouring – Usually a mild flavouring of cardamom is used but in some shops only the milk flavour dominates. So its your wish whether to skip it or not.
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📖 Recipe Card
Paal Ice | Milk Popsicles
Ingredients
- 2 cups milk
- 1/4 cup sugar
- 2 teaspoon cornflour
- 1/4 teaspoon cardamom powder optional
Flavouring – Choose only one
- vanilla essence
- cardamom powder
- coconut scrappings
- saffron
- rose essence
- honey
Instructions
- To a thick bottomed sauce pan – add 2 cups full fat milk.
- Let it come to a rolling boil.
- Simmer for 3-5 mins.
- Add 1/4 cup sugar to it.
- Add 2 teaspoon cornflour.
- Whisk well so that there are no lumps. Keep stirring continuously.
- Keep stirring, else the mixture will become thick and lumpy.
- Keep stirring and cooking for 2-3 mins until it becomes slightly thick and creamy. No need to check for any coating on the laddle.
- Now add 1/4 teaspoon cardamom powder. Give a quick mix and Switch off. You can choose to change the flavouring if using vanilla essence use 1/4 teaspoon or any flavouring of your choice. But make sure to use mild flavouring so that the milk taste is still there.
- Close with lid and set aside to cool down. Cover it only partially so that steamed water does not fall into the milk and make the mixture runny.
- Once the mixture is warm pour into popsicle moulds.
- Either close with lid or close it with aluminium foil.
- Make a tiny slit using a knife.
- Insert icecream stick.
- Repeat to finish.
- Place it inside the freezer. Freeze for atleast 8 hrs or overnight. I usually freeze it overnight.
- This is how it looks the next day. Freezing done now time to demould.
- Now remove the foil.
- Dip the mould in water.
- Gently oull out the popsicles.
- Paal Ice ready.
- Enjoy!
Video
Notes
- Don’t have a popsicle mould?! Don’t worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups to get the popsicles out.
- Make sure to stir continuously so that the mixture does not become lumpy.
- Make sure to cool down the milk mixture completly before adding it to the mould.
- You can even insert icecream sticks, thats the way they sell in thallu vandi.
- Freezing for atleast 8 hrs is required but I kept it overnight.
- For easy demoulding – show the popsicle moulds in warm water, then pull the stick out slowly to get the ice pops clean.
Paal Ice Recipe Step by Step
1.To a thick bottomed sauce pan – add 2 cups full fat milk.
2.Let it come to a rolling boil.
3.Simmer for 3-5 mins.
4.Add 1/4 cup sugar to it.
5.Add 2 teaspoon cornflour.
6.Whisk well so that there are no lumps. Keep stirring continuously.
7.Keep stirring, else the mixture will become thick and lumpy.
8.Keep stirring and cooking for 2-3 mins until it becomes slightly thick and creamy. No need to check for any coating on the laddle.
9.Now add 1/4 teaspoon cardamom powder. Give a quick mix and Switch off. You can choose to change the flavouring if using vanilla essence use 1/4 teaspoon or any flavouring of your choice. But make sure to use mild flavouring so that the milk taste is still there.
10.Close with lid and set aside to cool down. Cover it only partially so that steamed water does not drip into the milk and make the mixture runny.
11.Once the mixture is warm pour into popsicle moulds.
12.Either close with lid or close it with aluminium foil.
13.Make a tiny slit using a knife.
14.Insert icecream stick.
15.Repeat to finish.
16.Place it inside the freezer. Freeze for atleast 8 hrs or overnight. I usually freeze it overnight.
17.This is how it looks the next day. Freezing done now time to demould.
18.Now remove the foil.
19.Dip the mould in water.
20.Gently oull out the popsicles.
21.Paal Ice ready.
Enjoy!
Expert Tips
- Don’t have a popsicle mould?! Don’t worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us icecream sticks and freeze it.It demoulds easily or you can even cut the cups to get the popsicles out.
- Make sure to stir continuously so that the mixture does not become lumpy.
- Make sure to cool down the milk mixture completly before adding it to the mould.
- You can even insert icecream sticks, thats the way they sell in thallu vandi.
- Freezing for atleast 8 hrs is required but I kept it overnight.
- For easy demoulding – show the popsicle moulds in warm water, then pull the stick out slowly to get the ice pops clean.
Variations
- You can add 1/4 cup condensed milk and reduce sugar accordingly to make it more rich and creamy.
- The flavouring is upto your choice. You can add either vanilla essence or cardamom powder or 2 tablespoon coconut scrappings or saffron or rose essence or honey etc.
- You can add 2 tablespoon milk powder to get a more unique taste and flavour.
Serving & Storage Suggestion
Serve it immediately once you demould. You can freeze the popsicles for upto 2-3 days. Serve it as such or drizzle chocolate syrup and serve. You can even drizzle honey if you prefer. But we love it as such to enjoy the full flavour of milk.
Vanathi Nagarajan
Awesome recipes… they took me off to the childhood days where we run behind "ice vandis" can you please post the recipes of "semiya"&"javvarisi" ice too…
Naga
Great work sharmi . Remembering the childhood days. Going to try out soon .
Chandra Simhadri
I too remember the paal icecream and rose syrup.
Surprisingly I make rose syrup ice lollies during summer and had 3 of them after lunch today before reading your recipe.
I make with ice cold whole milk 2 litres with a can of cold Condensed Milk- no sugar or corn flour added; but instead rose syrup and 2 tsps if vodka; so no icicles are not formed.
It came out very well. Earlier when I did not add vodka; there were icy bits in the rose pops.
I do not boil the milk or churn it.
Only when I made real pistachio cream with whole milk, cream and Condensed Milk; did I need to whisk the cream before adding the cold milk and Condensed Milk with pistachios and green colour.
Comes out like kulfi and my friends loved it.
But this recipe is heavy on the waistline.
Sheela Balamurugan
I was waiting for this…amazing task by you…will it become thicker than enough once it cooled down completely??
SHARMILEE J
No it will no become very thick as we are switching off only in a slightly creamy consistency….
Raks anand
I too love this and tried all possible ways to crack the same taste as we used to eat 🙂
Divs
love all the varieties of popsicles youre posting. paal ice looks so yummy! great job!!
Subashini
Sharmi…your posts on paal ice n rose popsicle took me back to childhood memories..even though i had them as a rare treat,i used to relish it….as u have mentioned,nothing bothered the health as well..but nowadays i am so scared to try anything for my kid…the current generation is definitely missing out on the rare treats of our childhood…wonderful job by you…
Chowringhee Lane
Good information on Indian recipe. thank you for sharing.
chowringhee kathi roll
Rajeshwari Udhayasuriyan
Hi.. Sharmilee ji.. U r my passion for cooking… I tried this ice cream recipe at home… It came out good.. Thank u…
Sindhuraj
hi…
if i skip milk powder,will it tastes good…?? and should i add extra corn flour while skipping milk powder??
SHARMILEE J
yes you can skip it…No dont add extra cornflour
sangeethas creations
wow yummy recipe
jeybee
I tried this and it came out very well. My 2 year old loved it.Thanks .
Surya
I would like to try this and some other popsicle recipes asap. So before I start with this, one question. How much is a cup? 200ml or 240ml? Pls reply. Thank you.
SHARMILEE J
My 1 cup measures 250ml
Surya
Thanks again. I will try it soon. Take care.
Surya
I tried and finished and it was perfect. Thank you so much. This is the first time a popsicle came out perfect ever since I bought my first popsicle mold 2 years back.
Thank you again. Now moving on to other popsicle recipes from your blog.
Take care and have a nice day.
Nikita
Nice recipe,tried some of the popsicle recipe,custard and Nutella,really good.
I would like to know which vessel you are using to make this recipe,I am scared of the milk burning,if I keep stirring it then it doesn’t boil,so which kind of vessel is best suited where the milk won’t burn,if u can tell me any specific model and brand
Thanks
Sharmilee J
Use any thick bottomed vessel.I used my steel pan.