Sago vermicelli popsicles recipe, Javvarisi semiya pops

Sago vermicelli popsicles recipe a refreshing rich creamy dessert to enjoy.Amma kept asking me to make semiya popsicles as she loves it so much.So made this sago vermicelli popsicles, added sago along with semiya, made it cardamom flavored so that I can make a new popsicle post hehe.

I tell you this is one the most creamiest popsicles you can try with just milk and no fancy ingredients.Do try this and check notes for more variations.

Other similar popsicle recipes:

Sago popsicles

Semiya Popsicles

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Sago vermicelli popsicles recipe

Sago vermicelli popsicles recipe a delicious creamy dessert to enjoy during summer.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: Indian

Servings6 popsicles

AuthorSharmilee J

Ingredients

• 1/8 cup sago
• 1/4 cup vermicelli
• 2 and 1/2 cups milk
• 1/3 cup cane sugar
• 1/2 tsp cardamom powder

Instructions

• Boil water add sago to it.Cook until 3/4th cooked.
• Now add vermicelli and cook until soft.Not too mushy it should not stick to each other but cooked.
  
• Drain water and set aside.Boil milk.
  
• Add cane sugar and mix well.Now add cooked sago and vermicelli.
  
• Let it boil for a good 7 to 10 mins.
  
• Add cardamom powder.Let milk to reduce nad the mixture turns slightly thick and creamy.Switch off and cool down completely.
  
• Transfer the mixture to a jar so that its easy to pour.Fill the popsicle mold till little below the rim.Close with lid, insert icecream sticks.
  
• Freeze for 8 hrs or overnight.I usually freeze overnight.Show the mould under running tap water.Or you can dip the mold in warm water for demolding.Demold and serve immediately.
  

Notes

• You can adjust the ingredients according to your preference.I used semiya more as all of us love it.If you want you can add more sago too.
• You can add vanilla essence or make it plain milk flavoured or cardamom flavoured.You can add rose essence or even nannari syrup to the mixture and freeze it.

How to make Sago vermicelli popsicles recipe:

1. Boil water add sago to it.Cook until 3/4th 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 mins.
   
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 mold till little below the rim.Close with lid, insert icecream sticks.
   
8. Freeze for 8 hrs or overnight.I usually freeze overnight.Show the mould under running tap water.Or you can dip the mold in warm water for easy demould.Demold and serve immediately.
   

Serve chilled!

Yummy popsicles with nannari syrup drizzled.You can serve like this or add syrup to the mixture at the final stage then freeze it too.Check notes for more variations.

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