Easy Sago Vermicelli Popsicles (Semiya Paal Ice)
Creamy milk popsicles with soft sago pearls and cooked vermicelli, flavored with cardamom. A homemade semiya paal ice style frozen treat for hot days.
Equipment
- Medium saucepan
- Fine-mesh strainer or colander
- Popsicle molds with sticks about 6 molds
- Jar or spouted cup for pouring into molds
Ingredients
For the popsicles
- 1/8 cup sago (sabudana)
- 1/4 cup vermicelli (semiya)
- 2 1/2 cups milk whole milk preferred
- 1/3 cup cane sugar or regular white sugar
- 1/2 teaspoon cardamom powder
- water as needed, for boiling the sago and vermicelli
Instructions
Cook the sago and vermicelli
- Bring a pot of water to a boil. Add the sago and cook until it is about three-quarters done (edges translucent, centers still a little opaque).
- Add the vermicelli and cook until soft. It should not be mushy or stuck together in clumps.
- Drain well and set aside.
Simmer the milk base
- In a clean saucepan, bring the milk to a boil. Stir in the sugar until dissolved.
- Add the drained sago and vermicelli. Simmer for 7 to 10 minutes, stirring often so nothing sticks.
- Stir in the cardamom powder. Continue simmering until the mixture reduces slightly and looks lightly thick and creamy. Turn off the heat.
- Cool the mixture completely to room temperature.
Freeze
- Pour into a jar or spouted cup, then fill popsicle molds to just below the rim.
- Close with lids and insert sticks. Freeze for 8 hours or overnight until firm.
- To unmold, hold the mold under running tap water for a few seconds, or dip briefly in warm water. Serve immediately.
Notes
Cook sago and vermicelli only until just soft. Overcooking makes the pops pasty.
Cool completely before pouring into molds so they freeze evenly.
Let the milk reduce a little for a creamier, less icy freeze.
Adjust sugar to taste before freezing.
Overnight freezing gives the firmest pops and easiest unmolding.
Store in the molds or an airtight freezer container for up to about 1 week for best texture.
Dairy-free: swap full-fat coconut milk for dairy milk and simmer until lightly thick.
Gluten-free: use rice vermicelli or labeled gluten-free semiya; sago is naturally gluten-free.
Tried this recipe?Let us know how it was!