Mishti doi popsicles

Name: Mishti doi popsicles
Total time: 420 s
Yield: 5 servings
Cuisine: American
Ingredients: 350 gms Thick Yogurt; 1/3 cup + 4 tbsp scrapped, Date Palm Jaggery (it is not intensely sweet like the regular jaggery), adjust to taste; 1/2 tsp Cardamom Powder; 1 – 2 tbsp Water; 1 – 2 tbsp Nuts of your choice (optional)

easyfoodsmith @easyfoodsmith

Mumbai

Yoghurt Popsicle sweetened with date palm jaggery, a healthy and delicious chilled treat.

easyfoodsmith @easyfoodsmith

Mumbai

Yoghurt Popsicle sweetened with date palm jaggery, a healthy and delicious chilled treat.

Saved

Ingredients

7 mins plus overnight freezing

5 servings

350 gmsThick Yogurt
1/3 cup + 4 tbsp scrapped, Date Palm Jaggery (it is not intensely sweet like the regular jaggery), adjust to taste
1/2 tspCardamom Powder
1 – 2 tbsp Water
1 – 2 tbsp Nuts of your choice (optional)

Saved

Steps

7 mins plus overnight freezing

1

In a sauce pan, mix one tablespoons of water with jaggery and stir till the jaggery melts (use more water only if required). Remove from heat and strain the mixture through a muslin cloth to remove any impurities.
2

Lightly whisk the yoghurt and add the jaggery mix and cardamom powder. Add finely chopped nuts of your choice (optional).
3

Pour the yoghurt carefully in ice cream moulds and insert the stick in the centre.
Freeze the moulds for at least 4 – 5 hours or till the yogurt is set.
4

Unmould the popsicles by giving it a swift dip in a bowl of water and then pull out the stick.
5

Drizzle with date syrup (optional) and garnish with nuts (optional).
6

Serve immediately. Enjoy!
7

Note – Feel free to use the sweetener of your choice but Mishti Doi traditionally uses jaggery (and when in season, date palm jaggery is used).
8

Note – You will need to add a little more sweetness than required, as the sweetness seems to reduce once the yoghurt freezes. So adjust the sweetness accordingly.