Posted in ICE CREAMS


Thick Curd                     -        3/4 cup

Beetroot                         -       1/2

Milk                               -        1/4 cup

Jaggery    Syrup             -        5 tbsp

Vanilla Essence               -        1/4 tsp(optional)


Peel the skin and cut the beetroot into two.

Pressure cook for 4 whistles with little water.

Cool down and then puree it.

Add jaggery syrup to the beets puree,

Mix and set aside.

Now take yogurt in a mixing bowl.

Add milk 

And add jaggery syrup and vanilla essence,whisk it well and set aside.

Take your popsicle mould, add 1/4 of the mould with yogurt mixture

Then add a tbsp of beets puree.

Alternate it with yogurt and beets puree.

Take a stick and swirl it using it so that beets layer is siwrled in the yogurt layer as shown.

Fill till 3/4th of the mould.

Now cover with aluminium foil,Cut with knife for the sticks to be inserted.

Then insert ice cream sticks if you are using them.

Else you can even close with the lid.

Freeze for 8 hrs or overnight.Then carefully show the bottom part in running tap water, set aside undisturbed for at least  2-3mins then slowly remove the popsicles. 

Now ready to your Curd beetroot ice pop.Serve immediately!