Preparation Time : 10 mins + 6 hours freezing time | Cooking Time : 20 Mins | Serves: 3-4

Green moong dal | mung bean 1/4 cup Thick coconut milk 1/2 cup Sugar | jaggery 3-4 tblsp Water as needed

mung bean ice cream - 1

Method:

  • Wash the moong bean and soak it in water for 10 minutes. Pressure cook this till 5-6 whistles or till it becomes soft. Allow this to cool completely.
moong bean popsicle - 2
  • Grind this along with sugar or jaggery ( i used both) and coconut milk.
  • It will be like a thick paste.
mung bean popsicle - 3
  • Add water to bring this to a dosa batter consistency. Take the ice candy covers. Alternatively, you can use popsicle moulds too.
popscile -cover - 4
  • Pour in the liquid till 3/4 th.
mung bean popsicle - 5
  • Roll it tightly in the end.
mung bean popsicle - 6
  • Put a knot in the edge . Do the same for the rest of the mixture. If you don’t want big popsicle, you can fill only half and tie it. I made some rose milk popsicles and milo ice candy too.
  • You can put this in a freezer for 6 hours or leave it overnight.
  • If using kulfi moulds, insert the ice cream sticks when they are half frozen. Else it will not stand straight.
milk pops - 7
  • Once done, just cut the other end of the ice candy and enjoy it . If using kulfi moulds, run the kulfi moulds in water and and slowly take it out.
mun bean popsicle - 8
  • Engage kids also in making this ice candy. They will have more fun.
Moong bean-ice cream - 9
  1. You can add little cream to the mixture while griding.
  2. If cooking the mung bean in the open pot, soak this for 6 hours.
  3. You can replace mung bean with red bean or moong bean sprouts too