Posted in ICE CREAMS


Milk                    –        1 cup

Custard powder   –        1 tsp

Sugar                  –        3 tbsp

Jaggery syrup      -        ¼ cup


Boil milk in a heavy bottomed pan, 

with sugar.

In a bowl, mix custard powder

With a tbsp of warm milk without any lumps.

Add it to the boiling milk under medium flame with constant stirring. Make sure no lumps are formed.

Boil until the mixture turns thick enough to coat the back of the ladle. Cool this custard with constant stirring as it forms layer as it cools down.

Heat 1/4 cup jaggery with 2 tbsp water and boil until a thick syrup is formed in medium flame.

It turns thick soon as we use less water. Filter to remove any impurity.

Cool the syrup completely and pour in popsicle mould and rotate so that it coats the sides.

Pour the prepared custard to it and freeze it for minimum 5 hours or overnight.

To un mould, show the pop moulds under running water for a minute. 

 Now ready to your milk ice pops.