For other readers, don't worry, you can make with popsicle or kulfi moulds. While i was making this my filipino helper told that they too make this at their place and shared a n interesting recipe with tender coconut, Will try it out and post here soon. Summer vacations are about to begin, here,kids will enjoy this on summer noon.
Mung bean ice candy
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
- 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.
- Grind this along with sugar or jaggery ( i used both) and coconut milk.
- It will be like a thick paste.
- Add water to bring this to a dosa batter consistency. Take the ice candy covers. Alternatively, you can use popsicle moulds too.
- Pour in the liquid till 3/4 th.
- Roll it tightly in the end.
- 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.
- 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.
- Engage kids also in making this ice candy. They will have more fun.
- You can add little cream to the mixture while griding.
- If cooking the mung bean in the open pot, soak this for 6 hours.
- You can replace mung bean with red bean or moong bean sprouts too