Easy Milk Jelly Popsicles Recipe – Cardamom Infused Summer Treat

Last Updated on 4 months by Neha Deshmukh

Easy Milk Jelly Popsicles Recipe – Cardamom Infused Summer Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy way to beat the summer heat. And honestly, what’s more refreshing than a homemade popsicle? I stumbled upon this recipe a few years ago, and it’s been a family favourite ever since. These Milk Jelly Popsicles are creamy, subtly sweet, and have a lovely hint of cardamom. They’re perfect for kids and adults alike! Let’s get started, shall we?

Why You’ll Love This Recipe

These popsicles aren’t just delicious; they’re incredibly simple to make. Seriously, if you can boil milk, you can make these! They require minimal ingredients, no fancy equipment, and are a fantastic way to use up leftover jelly. Plus, the cardamom adds a beautiful, aromatic touch that takes them to the next level. They’re a delightful little treat that feels special, without being complicated.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful popsicles:

• 1.5 cups full cream milk (about 360ml)
• 1.5 tablespoons vanilla custard powder (about 18g)
• 3 tablespoons sugar (about 45g)
• 0.5 cup cubed jelly (about 120ml) – any flavour!
• A pinch of cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure your popsicles turn out just right:

• Full Cream Milk: Don’t skimp on the milk here! Full cream milk really gives these popsicles that lovely, creamy texture we’re after. You can use toned milk, but the result won’t be quite as rich.
• Vanilla Custard Powder: In India, we often use brands like MTR or Keya for custard powder. They both work beautifully! You can find them in most grocery stores or online.
• Jelly: Feel free to experiment with different jelly flavours! Strawberry, mango, and orange are all popular choices. I usually grab a small pack of whatever looks good at the store.
• Cardamom Powder: A little cardamom goes a long way. It adds such a warm, fragrant note. If you’re using cardamom pods, lightly crush them and add a tiny pinch of the powder. Freshly ground is always best!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

1. First, pour 1.5 cups of full cream milk into a saucepan and bring it to a simmer over medium heat. Stir occasionally to prevent it from sticking to the bottom. We want to boil it for about 5 minutes – this helps thicken it slightly. Remember to reserve about 1 tablespoon of the milk in a separate small bowl.
2. Now, add the sugar to the simmering milk and give it a good mix until it dissolves completely.
3. In the bowl with the reserved milk, add the vanilla custard powder. Mix it well to form a smooth paste – this prevents lumps!
4. Pour the custard paste into the simmering milk and continue to cook, stirring constantly, until the mixture thickens. It should coat the back of a spoon. This usually takes about 2-3 minutes.
5. Remove the saucepan from the heat and let the custard cool completely. This is important! You don’t want to melt the jelly.
6. Once cooled, gently fold in the cubed jelly. Be careful not to break up the jelly too much.
7. Pour the mixture into your popsicle molds, leaving a little space at the top for expansion.
8. Finally, pop the molds into the freezer for 6-8 hours, or until completely frozen.

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, Stir, Stir: Don’t walk away from the saucepan while the custard is cooking! Constant stirring is key to preventing lumps.
• Cool Completely: I can’t stress this enough. Adding the jelly to hot custard will melt it and you’ll end up with a mushy mess.
• Easy Removal: To easily remove the popsicles from the molds, run them under warm water for a few seconds.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk like almond or soy milk, and substitute the custard powder with agar-agar powder (follow package instructions for quantities).
• Sugar-Free Option: Replace the sugar with a sugar substitute like stevia or erythritol. Adjust the amount to your taste.
• Different Jelly Flavors: Experiment with different jelly flavours! Mango, pineapple, or even blackcurrant would be delicious.
• Spice Level: My friend loves adding a little more cardamom – maybe even a tiny pinch of nutmeg! Feel free to adjust the spices to your liking.
• Festival Adaptation: These are perfect for summer parties or even Holi! The bright colours of the jelly make them extra festive.

Serving Suggestions

These popsicles are best enjoyed immediately! They’re a great afternoon snack, a refreshing dessert, or a fun treat for a kids’ party. I love serving them with a sprinkle of chopped nuts or a drizzle of chocolate sauce (for a little extra indulgence!).

Storage Instructions

You can store these popsicles in the freezer for up to a month. Just make sure they’re wrapped individually in plastic wrap or stored in an airtight container to prevent freezer burn.

FAQs

Let’s answer some common questions:

1. Can I use skim milk for this recipe? How will it affect the texture?

You can, but the popsicles won’t be as creamy. Skim milk has less fat, so the texture will be a bit icier.

2. What is the best way to prevent ice crystals from forming in the popsicles?

Using full cream milk and ensuring the custard is properly cooled before adding the jelly helps minimize ice crystal formation.

3. Can I add fruit pieces to the popsicle mixture?

Absolutely! Small pieces of mango, strawberry, or kiwi would be delicious.

4. How long can I store these popsicles in the freezer?

Up to a month, but they’re best enjoyed within a week or two for optimal flavour and texture.

5. My custard is lumpy, what did I do wrong?

You likely didn’t mix the custard powder with enough milk to form a smooth paste before adding it to the hot milk. Or, you may not have stirred constantly enough while cooking.

6. Can I use a different flavouring instead of cardamom?

Definitely! Vanilla extract, rose water, or even a pinch of saffron would be lovely alternatives.

Enjoy making (and eating!) these delicious Milk Jelly Popsicles. I hope they bring a little bit of summer sunshine to your day! Let me know in the comments how yours turn out.