Summers are here and so is the perfect time to indulge in some cooling popsicles. Why buy popsicles or ice creams from the market when you can make them at home?
If you have kids at home, then this recipe is apt for you. With just 5 ingredients, you can make these yummy popsicles which will be loved by both kids and adults. This unique Chikoo Popsicle recipe is super easy to make and can be stored in the freezer for later usage as well. If you are hosting your kid’s birthday party or having your friends over for an evening party, then do try this yummy Chikoo Popsicle recipe. You can replace sugar with honey, stevia powder or any other healthy sweetener of your choice. Chikoo already has some sweetness so you need not add much sugar to the recipe. To add an extra hint of flavour, you can add a tablespoon of cocoa powder or some melted chocolate while making the popsicle mixture. During harsh summers, this cooling and refreshing popsicle will provide the much-needed relief. Bookmark this recipe or add it to your favourites and try it the next time you crave something sweet. If chikoo is one of your favourite fruits then this popsicle recipe is a must-try for you. You can also prepare these popsicles beforehand and store them in the freezer for later usage. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!
Ingredients of Chikoo Popsicle
Step 1 Chop the chikoo
Peel the chikoo skin and remove the seeds. Roughly chop them into pieces. Make sure the chikoo is ripe as raw chikoo will add a bitter taste to the popsicles.
Step 2 Make chikoo mixture
In a blender jar, add chopped chikoo pieces, milk, curd, sugar and chia seeds. Blend well to form a smooth mixture.
Step 3 Let the popsicle freeze
Pour the mixture into popsicle moulds and keep in the freezer until set. You can also prepare this mixture a night before and let it set overnight to use it the next day.
Step 4 Ready to be served
Once set well, take out the popsicles from the moulds and serve.
