Sago Popsicle Recipe – Easy Indian Summer Dessert with Milk & Essence

Last Updated on 5 months ago by Neha Deshmukh

Sago Popsicle Recipe – Easy Indian Summer Dessert with Milk & Essence

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to beat the summer heat with something cool and delicious. And honestly, nothing quite hits the spot like a homemade popsicle. Today, I’m sharing my go-to recipe for Sago Popsicles – a super easy, refreshing Indian dessert that’s perfect for those scorching days. I first made these when my little niece came to visit, and they were an instant hit! They’re a fun twist on the classic sabudana kheer, and trust me, you’ll love them.

Why You’ll Love This Recipe

These Sago Popsicles are seriously the best! They’re incredibly easy to make, requiring minimal effort and ingredients. Plus, they’re a delightful way to enjoy the subtle, unique texture of sago. They’re naturally cooling and satisfying, making them the perfect treat for kids and adults alike. And let’s be real, who doesn’t love a good popsicle?

Ingredients

Here’s what you’ll need to make these dreamy popsicles:

• 1/3 cup nylon sago (transparent variety) – about 50g
• 2 cups milk – about 480ml
• 3 tablespoons granulated sugar – about 37.5g
• Few drops essence (optional) – vanilla, rose, or your favorite!
• 2 cups water – about 480ml

Ingredient Notes

Let’s talk ingredients for a sec! Using nylon sago (sabudana) is key here. It’s the transparent variety, and it cooks up beautifully, giving the popsicles a lovely, slightly chewy texture. Regular sago tends to be a bit too grainy for this.

When it comes to milk, you have options! Traditionally, full-fat milk gives the richest, creamiest result. But you can absolutely use toned milk or even skim milk if you prefer a lighter popsicle. I’ve even experimented with cashew milk for a richer flavour!

And the essence? That’s totally up to you. Vanilla is a classic, but rose essence adds a beautiful floral note. Feel free to get creative!

Step-By-Step Instructions

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

1. First, rinse the sago thoroughly under cold water and drain it well. This gets rid of any excess starch.
2. Next, boil the water in a pan. Add the rinsed sago and cook it until the pearls become translucent. This usually takes about 10-15 minutes. Keep stirring occasionally to prevent sticking.
3. Once cooked, drain the sago through a metal strainer and rinse it again with cold water. This stops the cooking process and removes any remaining starch.
4. Now, simmer the milk in a saucepan until it’s slightly thickened. You want it to reduce a bit, but not boil over.
5. Dissolve the sugar in the warm milk, stirring until it’s completely gone. Then, add the cooked and rinsed sago to the milk.
6. Cook the mixture for another 5-7 minutes, stirring constantly, until it thickens slightly. If you’re using essence, add a few drops now.
7. Let the mixture cool completely before pouring it into your popsicle molds. This is important – warm liquid will melt the molds!
8. Freeze for 6-8 hours, or preferably overnight, until the popsicles are solid.
9. Finally, dip the molds in running water for a few seconds to release the popsicles easily. And enjoy!

Expert Tips

• Don’t skip rinsing the sago! It makes a huge difference in the texture.
• Keep an eye on the milk while it’s simmering to prevent it from scorching.
• For a smoother texture, you can blend the sago and milk mixture briefly before freezing.
• If you don’t have popsicle molds, you can use small paper cups or even ice cube trays!

Variations

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

• Vegan Adaptation: Simply swap the dairy milk for your favorite plant-based milk – almond, soy, or coconut milk all work beautifully. Coconut milk will give it a lovely tropical flavour!
• Sugar-Free Option: Use a sugar substitute like stevia or erythritol to make these popsicles guilt-free.
• Flavor Variations:
  • Rose: Add a teaspoon of rose water along with the essence. My grandmother always made rose-flavored treats!
  • Mango: Blend in 1/2 cup of mango puree for a tropical twist.
  • Cardamom: Add a pinch of cardamom powder to the milk while simmering.
• Festival Adaptations: These are perfect for a hot summer solstice celebration or just to beat the heat during a heatwave!

Serving Suggestions

These Sago Popsicles are delicious on their own, but you can also serve them with a sprinkle of chopped nuts or a drizzle of honey. They’re a great addition to a summer picnic or a backyard barbecue.

Storage Instructions

Store the sago popsicles in the freezer for up to a month. Make sure they’re well-sealed to prevent freezer burn.

FAQs

1. What is the best type of sago to use for popsicles?

Nylon sago (the transparent variety) is definitely the best choice. It has a lovely texture that works perfectly in popsicles.

2. Can I adjust the sweetness level in this recipe?

Absolutely! Feel free to add more or less sugar to suit your taste. Start with 3 tablespoons and adjust from there.

3. How do I prevent the sago popsicles from becoming too icy?

Rinsing the sago thoroughly and using full-fat milk can help prevent iciness. Also, avoid freezing them for too long.

4. Can I make these popsicles without popsicle molds?

Yes, you can! Use small paper cups or ice cube trays instead. Just insert popsicle sticks before freezing.

5. How long can I store sago popsicles in the freezer?

You can store them for up to a month, but they’re best enjoyed within a week or two for optimal texture and flavor.