Sago Vermicelli Popsicle Recipe

Sago Vermicelli Popsicle is a creamy frozen treat made with sago, vermicelli, milk, sugar and cardamom powder. It has rich milky taste with soft bite of cooked sago and vermicelli in every mouth. The texture is creamy with slight chewiness which makes it different from regular popsicles. It looks simple but tastes really good and feel very satisfying on a hot day.

This popsicles is usually made during summer when we need something chill and homemade is needed. It takes little extra time compared to regular popsicles but the result comes out very good. The combination of milk, sago and vermicelli makes it filling and refreshing for everyone. Everyone at home enjoys it and it gets over quickly once served.

Jump to:

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

About Sago Vermicelli Popsicle

Sago Vermicelli Popsicle is a homemade frozen dessert inspired by the flavour of payasam. Combine cooked sago and vermicelli with sweetened milk and freeze into popsicle mould. This type of popsicle is often made during summer holidays when kid are at home. It gives a nice change from fruit-base popsicle and feels more rich and satisfying.

The texture of these popsicle is creamy with soft bit of sago and vermicelli throughout. Milk give richness while cane sugar add sweetness. Cardamom powder gives pleasant aroma and flavour. As the mixture simmers, it becomes slightly thick and creamy. Once frozen, it comes out so tasty with smooth texture.

You can adjust quantity of sago and vermicelli based on your preference. Some people like to add more vermicelli while others prefer extra sago. You can also flavour it with rose essence, vanilla essence or even nannari syrup. It tastes good in many variation sand still comes out well.

I usually make this when I want different kind of popsicle at home. My family likes soft texture and mild cardamom flavour. It feels more filling than regular ice pops. It get finish quickly whenever I make a batch.

Sago Vermicelli Popsicle Ingredients

• Sago - Used sago for texture and it give soft chewy bite throughout popsicle. It makes dessert more filling and satisfy.
• Vermicelli - Added vermicelli for texture and body to mixture. It give nice bite and blend well with milk.
• Milk - Used milk as base for popsicle and it give creamy texture and rich taste. It also bind all ingredient together.
• Cane Sugar - Added cane sugar for sweetness. It melts into milk and balance flavour.
• Cardamom Powder - Added cardamom powder for flavour and aroma. It gives pleasant taste to the popsicle.

Similar Recipes

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

How to make Sago Vermicelli Popsicles Step by Step

1.Boil water add sago to it. Cook until ¾th cooked

2.Now add vermicelli and cook until soft. Not too mushy it should not stick to each other but cooked.

3.Drain water and set aside. Boil milk.

4.Add cane sugar and mix well. Now add cooked sago and vermicelli.

5.Let it boil for a good 7 to 10 minutes.

6.Add cardamom powder. Let milk to reduce nad the mixture turns slightly thick and creamy. Switch off and cool down completely.

7.Transfer the mixture to a jar so that its easy to pour. Fill the popsicle mould till little below the rim. Close with lid, insert ice cream sticks.

8.Freeze for 8 hours or overnight. I usually freeze overnight. Show the mould under running tap water. Or you can dip the mould in warm water for easy demould. Demold and serve immediately.

Serve chilled!

Expert Tips

• Cooking - I usually cook sago and vermicelli until just soft. Overcook can make mixture too mushy.
• Cooling - I always cool mixture completely before pour into mould. This help popsicle freeze better.
• Thickness - I let milk reduce slightly while simmer. This give creamier texture after freeze.
• Sweetness - You can adjust sugar as per taste. Taste mixture before freeze and adjust if need.
• Freezing - I prefer freeze overnight for best results. Popsicle become firm and easy to un mould.
• Demoulding - I usually show mould under running water for few seconds. This helps to release popsicle easily.

Serving and Storage

Serve Sago Vermicelli Popsicle immediately after remove from mould. It taste good as evening treat or summer dessert. Store popsicle in mould or airtight freezer container. It stay good in freezer for about 1 week only.

FAQS

1.Can I use regular sugar instead of cane sugar?

Yes regular sugar can use in this recipe. Taste may vary slightly but it still come out well.

2.Can I add more vermicelli?

Yes you can increase vermicelli quantity if prefer. Adjust as per taste and texture preference.

3.Why is my popsicle icy?

This can happen if milk mixture is too thin. Simmer milk for few extra minute before freeze.

4.Can I add flavouring essence?

Yes vanilla essence or rose essence can add. Add only small quantity for best flavour.

5.How long should I freeze the popsicles?

Freeze for at least 8 hour or overnight. This help them set properly and un mould easy.

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