Bella Candy ~ Mangalorean Style Jaggery Popsicle
Prep time: 10 mins | Freezing time: 6 hours or overnight | Yield: 6 standard sized popsicles
Recipe: My own
- 1 cup (240ml) water
- 3/4th cup (loosely packed) (150 grams) powdered cane jaggery * see notes
- 8-9 peppercorns, coarsely crushed
- 1 cardamom pod, husked and powdered
- 2 teaspoons freshly grated coconut
- 1/2 cup milk
1. Place the water in a saucepan and bring it to a boil. Add the powdered jaggery and stir until mixed and all the lumps have been dissolved.
2. Add the peppercorns and grated coconut and simmer for 2 minutes. Remove from heat and allow to cool down to room temperature.
3. Add the milk and cardamom powder, mix and pour into popsicle moulds. If the moulds have the sticks attached to the lids then place them right away and freeze. If not, cover the moulds with aluminium foil and freeze for about 30-45 mins until the mixture is semi frozen (you can see icicles forming around the sides), then place the sticks in the center and place the moulds back into the freezer.
4. To un-mould, invert the mould under a running tap and gently tug at the stick until the popsicle releases itself from mould. Enjoy!
1. I made this with regular jaggery which is also called as cane jaggery as it is sourced from the sugar cane. Use the deepest coloured jaggery you can find in the cane sugar category (don’t use palm jaggery that is available in flat round discs). You can try using cane sugar/unrefined sugar but I am not sure of the proportions and how it will taste.
2. You can play around with the quantities of jaggery and milk to achieve the desired level of sweetness.
3. Do not add the milk when the mixture is simmering – I did this during my second attempt and the mixture immediately curdled. Jaggery flavoured paneer anyone?