Paal Ice is a traditional South Indian frozen dessert made with milk and sugar, loved for its creamy texture and nostalgic charm. It is a simple yet delicious treat that evokes childhood memories of enjoying street-side popsicles on hot summer days.
Key Ingredients and Their Role
- Milk – The main ingredient, providing creaminess and a rich, natural flavour. Full-fat milk is preferred for the best texture.
- Sugar – Adds sweetness and balances the taste. Some variations use condensed milk or jaggery for a deeper flavor.
- Cornflour or Custard Powder (Optional) – Helps in thickening the milk, making the ice cream smoother and preventing ice crystals.
- Cardamom, Vanilla, or Saffron – Enhances the flavour with a touch of natural aroma. Traditional Paal Ice often has a mild cardamom or vanilla essence.
- Condensed Milk (Optional) – Gives extra richness and a caramelized sweetness.
Why is Paal Ice So Popular?
Unlike modern ice creams that use eggs or heavy cream, Paal Ice is made with just a few basic ingredients, allowing the natural richness of milk to shine. It is a refreshing and wholesome dessert that is easy to make at home.
A Taste of Nostalgia
Paal Ice was a favourite among street vendors in the 80s and 90s, served as an affordable and delightful summer treat. It continues to be a beloved homemade dessert, enjoyed by all age groups.
Homemade vs. Store-Bought Paal Ice
While commercial versions are available, homemade Paal Ice retains the authentic flavour of boiled milk and traditional sweeteners. Making it at home allows for customization with flavors like rose, pista, or even fruit-based variations like mango or strawberry.
Paal Ice is a timeless dessert that proves simple ingredients can create the most cherished flavours!
Paal ice
Paal Ice is a traditional South Indian frozen dessert made with milk and sugar, loved for its creamy texture and nostalgic charm. It is a simple yet delicious treat that evokes childhood memories of enjoying street-side popsicles on hot summer days.
Equipment
- 1 Pan
- 1 Popsicle mould
Ingredients
- 1 cup Milk
- 1/8 cup Sugar
- 1 tsp Corn flour
- 1/4 tsp Cardamom powder
- 1/4 tsp Vanilla essence
Instructions
- In a small bowl, mix the corn flour with a couple of tablespoons of milk to create a smooth paste. This will help avoid lumps when you cook the ice cream.
- In a saucepan, heat the remaining milk over medium heat. Allow it to boil. Sim it for 3 to 5 minutes.
- Stir in the sugar and continue to heat until the sugar dissolves completely.
- Add the corn flour paste to the milk mixture while continuously stirring to avoid any lumps. Cook for about 5 minutes until the mixture thickens.
- Once thickened, remove the saucepan from the heat and add the cardamom powder and vanilla essence. Mix well to incorporate the flavours.
- Allow it top cool for sometime. Do not close it with lid as the steamed water will fall into the milk and make it runny.
- Pour the mixture into the popsicle mould. Close it with lid or aluminium foil. If using aluminum foil, insert ice cream stick.
- Place it in the freezer and freeze it for 8 hours or overnight.
- Before serving, remove the mould from the freezer and place it in water.
- Gently pull out the popsicles.
- Paal ice is ready.
Notes
- Use disposable plastic or thick paper cups if you do not have Popsicle mould. Cover them with cling wrap or aluminum foil, insert ice cream sticks, and freeze. They demold easily, or you can simply cut the cups to release the popsicles.
- Stir continuously while cooking to prevent lumps.
- Freeze for at least 8 hours, but overnight gives the best results.
- For easy unmolding, dip the mold in warm water for a few seconds, then gently pull out the popsicle.
- Use Ice cream stick to give it a traditional look.
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INSTRUCTION
- In a small bowl, mix the corn flour with a couple of tablespoons of milk to create a smooth paste. This will help avoid lumps when you cook the ice cream.
- In a saucepan, heat the remaining milk over medium heat. Allow it to boil. Sim it for 3 to 5 minutes.
- Stir in the sugar and continue to heat until the sugar dissolves completely.
- Add the corn flour paste to the milk mixture while continuously stirring to avoid any lumps. Cook for about 5 minutes until the mixture thickens.
- Once thickened, remove the saucepan from the heat and add the cardamom powder and vanilla essence. Mix well to incorporate the flavours.
- Allow it top cool for sometime. Do not close it with lid as the steamed water will fall into the milk and make it runny.
- Pour the mixture into the popsicle mould. Close it with lid or aluminium foil. If using aluminum foil, insert ice cream stick.
- Place it in the freezer and freeze it for 8 hours or overnight.
- Before serving, remove the mould from the freezer and place it in water.
- We can also show the bottom of the mold in tap water.
- Gently pull out the popsicles.
- Paal ice is ready.
Notes
- Use disposable plastic or thick paper cups if you do not have Popsicle mould. Cover them with cling wrap or aluminum foil, insert ice cream sticks, and freeze. They demold easily, or you can simply cut the cups to release the popsicles.
- Stir continuously while cooking to prevent lumps.
- Freeze for at least 8 hours, but overnight gives the best results.
- For easy unmolding, dip the mold in warm water for a few seconds, then gently pull out the popsicle.
- Use Ice cream stick to give it a traditional look.
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