Javarisi Popsicle Recipe | Sago Popsicle Recipe

The Javarisi Popsicle is a delicious, chewable dessert bar made by boiling milk with Javarisi and freezing it in a mold. It is mostly prepared during summer time when the heat becomes very intense and difficult to bear. This popsicle has a mildly sweet taste and has soft chewable pieces inside. It tastes very cold when eaten straight out of the freezer.

This popsicle is a little different from fruit popsicles as it has soft sago pearls inside. It is enjoyed because of its chewy texture and this tempts us to eat more. No fancy ingredients are required to make it and it can be easily made at home. It’s a nice change from the usual ice cream. The taste is simple but satisfying.

About Javarisi Popsicle

Javarisi popsicle is a milk-based frozen dessert consisting of cooked sago mixed with milk and sugar. Javarisi is called sago or sago and is commonly used in Indian cooking. When cooked it becomes soft and transparent. This sweet is quite common in South Indian homes.

This popsicle has a creamy texture and soft chewable pearls inside. Additionally milk gives a smooth base while javarisi adds flavor while eating. Sugar gives mild sweetness and essence gives mild smell. After freezing, it sets well and does not become too hard. It melts slowly when kept in the mouth.

If you want, you can make some changes in this popsicle recipe. You can add rose essence or cardamom powder to it for additional taste. To make it tasty, you can also add a little condensed milk to it. Sugar can be adjusted based on taste. It is easy to change it as per your preference. It reminds me of those childhood feasts we used to have often.

I make this popsicle at home during summer. I keep it ready in the freezer so that anyone at home can have and eat it anytime.

Javarisi Popsicle Ingredients

• nylon sago – I have used the transparent variety of Javarisi for this recipe. It cooks fast and gives a soft chewy texture.
• Milk – I have used it to make base, it also gives creamy taste and smooth texture. You can also use full cream milk for richer taste.
• Sugar – I used it for sweetness. Don’t add too much sugar, as this may make the ice too sweet.
• Summary – I have added only for taste. It gives off a light sweet aroma. You can use rose essence or leave it out completely.

Why does this recipe work

• This is a simple dessert made with basic pantry ingredients.
• This recipe gives a creamy and chewy texture all at once.
• It is very cool and good for summer season.
• Both kids and adults enjoy this popsicle.
• You can easily change the flavor by using different essences.

similar recipe

How to Make Sabudana Popsicles Step by Step

1. Measure the sago, take it out in a bowl and wash it well.

2. Filter and keep aside. Boil water, when the water starts boiling, add sago into it.

3.Cook until transparent. Strain the sago using a metal strainer.

4.Wash it thoroughly with water at least twice. Filter and keep aside. Pour milk into a saucepan.

5. Boil for a few minutes until it thickens slightly.

6. Then add sugar and mix well until it dissolves completely. – Now add cooked sago into it.

Cook for 7.5-7 minutes or until the sago mixes well with the milk and the mixture thickens slightly. Add abstract if you like to add.

8.Now the mixture is a little thick, this is the consistency we want. Switch off and let it cool completely.

9.Now take your favorite popsicle mold. Pour the sago mixture into the mold

serve chilled!

Expert Tips

• cooking sago – I cook the javarisi until it is completely transparent. Half ripe sago will seem hard to eat.
• rinsing – I always wash cooked sago thoroughly in water. I usually rinse twice to remove excess starch. This keeps the taste of the popsicle clean.
• milky consistency – I boil the milk only until it thickens slightly. Too thin a mixture will not set well. It will be very thick and heavy.
• coolant – I let the mixture cool completely before pouring it into the mold. If you pour hot mixture, it may affect the shape of the mold.
• Summary – I add the gist only at the end. Do not add while boiling milk. This way the taste remains better.

serving and storage

Serve them hot without adding anything, just remove from the mold and eat immediately. It tastes good as an evening snack during summers. Children like to eat it after school. Store leftover popsicles in the freezer. Keep them covered properly. It stays good for a few days.

general questions and answers

1.Can I use regular sago instead of nylon sago?

Yes, you can use regular sago. Just make sure it is fully cooked until soft.

2. Why is my popsicle too hard?

This happens when the amount of milk is less or the mixture is too watery. Milk helps keep it soft.

3.Can I reduce sugar?

Yes, you can reduce sugar depending on taste. It will still taste good.

4.Can I add condensed milk?

Yes, you can add some condensed milk. If you add sugar then reduce it.

5.Can I make this without popsicle molds?

Yes, you can use small cups or steel glasses. Once it starts setting, add the sticks.

If you have any further questions about this Sago Popsicle Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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