Rose Milk Popsicles Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Rose Popsicles is a childhood favorite for many with the goodness of Rose milk in a Popsicle form. A perfect way to beat the heat this summer. We also call it Rose Kuchi Ice in ‘Tamil’ and it has become an extinct one nowadays, these popsicles are so familiar among kids and we would wait for the ice vendors who come in the afternoon. They give a loud sound, screaming Paal Ice, Grape Ice, Semiya Ice, Rose iceeeeeee by ringing a bell and pushing his small cart or bicycle.
Check my other Summer Recipes like
1. Mango Kulfi
2. Grape Juice
3. Mango Ice Cream
4. Kulfi
5. Vanilla Ice Cream
Rose Kuchi Ice
Rose Milk Popsicles Recipe | Rose Popsicles
Equipment
- Stovetop
- Popsicle Mould
- Popsicle Sticks
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 2 Cups Boiled Milk
- 1 tbsp Rose Milk Essence
- 2 to 3 tbsp Sugar
Instructions
- Boil 2 cups of milk in a pan on low flame. Reduce to 1/2 or it thickens a bit. Otherwise, you can skip this step and just boil 2 cups of milk.Notes: Use full-fat milk to get a creamy popsicle.
- Filter the milk on another vessel. Allow it to cool down.
- In the meantime, measure 2 to 3 tbsp of sugar and 1 tbsp of rose milk essence.
- Rinse the popsicle mould and keep the ice cream sticks ready.Quick Tips: If you don’t have popsicles mould, use small tumblers or disposable cups.
- To the boiled and cooled milk, add the rose essence.Notes: Adjust the rose syrup and sugar according to your preference. Ensure the rose milk is a bit sweeter than you drink.
- Mix well till the milk and essence blend well.
- Now add the sugar.
- Mix again till the sugar dissolves completely.
- Take the popsicle mould and fill it to 3/4th level to each mould.
- Fill in all the moulds.
- Cover it with aluminum foil or cling wrap. Then, prick it with a knife or scissors, in the centre so the ice cream stick holds perfectly.
- Insert a stick in the centre of each mould.
- Freeze it for a minimum time of 8 hours or overnight.
- To de-mould the popsicle, show the mould in running water or keep it in warm water for 2 seconds. Then, carefully pull out the popsicle.Do try these Rose Popsicles during this summer season.
Video
Notes
Tips for Rose Popsicles
- Use full-fat milk to get a creamy and rich Rose Milk Popsicles Recipe.
- Reduce the milk to 1/2 the quantity or else, can skip this step and just boil 2 cups of milk.
- Always cool the milk and then add the rose milk essence.
- Adjust the rose essence and sugar according to your preference. But make sure the rose milk is a bit sweeter than you drink.
- If you don’t have a popsicle mold, use small tumblers or disposable cups. Cling wrap it with aluminum foil and insert a stick.
- Always fill 3/4th level in each mold as the Rose Popsicles expand while freezing
- The minimum freezing time required for this Ice Cream is 8 hours or overnight.
- For easy demoulding – show the popsicle molds in running water for 1 minute, then pull the stick out slowly to get the ice pops clean.
- Instead of rose essence, use rosewater. Also, use beets juice, which is a natural food colour.
Rose Milk Popsicle Recipe
Method for Rose Milk Popsicles Recipe
1. Boil 2 cups of milk in a pan on low flame. Reduce to 1/2 or it thickens a bit. Otherwise, you can skip this step and just boil 2 cups of milk.
Notes: Use full-fat milk to get a creamy popsicle.
2. Filter the milk on another vessel. Allow it to cool down.
3. In the meantime, measure 2 to 3 tbsp of sugar and 1 tbsp of rose milk essence.
4. Rinse the popsicle mould and keep the ice cream sticks ready.
Quick Tips: If you don’t have popsicles mould, use small tumblers or disposable cups.
5. To the boiled and cooled milk, add the rose essence.
Notes: Adjust the rose syrup and sugar according to your preference. Ensure the rose milk is a bit sweeter than you drink.
6. Mix well till the milk and essence blend well.
7. Now add the sugar.
8. Mix again till the sugar dissolves completely.
9. Take the popsicle mould and fill it to 3/4th level to each mould.
10. Fill in all the moulds.
11. Cover it with aluminum foil or cling wrap. Then, prick it with a knife or scissors, in the centre so the ice cream stick holds perfectly.
12. Insert a stick in the centre of each mould.
13. Freeze it for a minimum time of 8 hours or overnight.
14. To de-mould the popsicle, show the mould in running water or keep it in warm water for 2 seconds. Then, carefully pull out the popsicle.
Do try these Rose Popsicles during this summer season.
Rose Milk Ice
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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