Sago Vermicelli Popsicle

Sago Vermicelli Popsicle is a tasty, creamy cool bar made by simmering cooked sago & vermicelli with milk & sugar and freezing it in mold. Sago Vermicelli Popsicle cheers up the taste buds & cools the body in the scorching heat and worth the effort & time with its taste.

Sago Vermicelli Popsicle is 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.

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Other similar popsicle recipes:

• Sago popsicles
• Semiya Popsicles
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Sago Vermicelli Popsicle

Sago Vermicelli Popsicle is a tasty, creamy cool bar made by simmering cooked sago & vermicelli with milk & sugar and freezing it in mold. Sago Vermicelli Popsicle cheers up the taste buds & cools the body in the scorching heat and worth the effort & time with its taste.

Prep Time10 minutes mins

Cook Time20 minutes mins

Freezing Time8 hours hrs

Total Time30 minutes mins

Servings6 popsicles

AuthorSharmilee J

1x2x3x

Ingredients

• 1/8 cup sago
• 1/4 cup vermicelli
• 2 and 1/2 cups milk
• 1/3 cup cane sugar
• 1/2 teaspoon 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 and 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 ice cream sticks.
• Freeze for 8 hours 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 Sago Vermicelli Popsicle 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.

Nutrition Facts

Sago Vermicelli Popsicle

Amount Per Serving (90 g)

Calories 151 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 61mg3%

Potassium 158mg5%

Carbohydrates 27g9%

Fiber 0.4g2%

Sugar 16g18%

Protein 4g8%

Vitamin A 165IU3%

Vitamin C 0.2mg0%

Calcium 128mg13%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Sago Vermicelli Popsicle

1. Boil water add sago to it.Cook until 3/4th cooked.
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2. Now add vermicelli and cook until soft.Not too mushy it should not stick to each other but cooked.
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3. Drain water and set aside.Boil milk.
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4. Add cane sugar and mix well.Now add cooked sago and vermicelli.
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5. Let it boil for a good 7 to 10 mins.
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6. Add cardamom powder.Let milk to reduce nad the mixture turns slightly thick and creamy.Switch off and cool down completely.
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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.
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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.
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Expert Tips

• 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.

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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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