Making popsicles is amazing fun for pre-schoolers. Keya loves helping me make these on the weekends! This Ragi (finger millet) and frozen banana kulfi pop is not only super healthy but also SO delicious! I like to use frozen bananas as they give the kulfi a smooth and creamy texture.
3 ingredients blitzed together and frozen. Easy peasy! This recipe makes 2-4 kulfi’s depending on the size of your molds.
Make these as kulfi-pops or freeze in a freezer-safe box to scoop and serve for younger kids who might struggle with holding the popsicle.
Ragi (finger millet) is a rich source of calcium, protein and iron. It is also a good source of fiber.
Bananas are a very good source of vitamin B6 and a good source of manganese, vitamin C, potassium, dietary fiber, potassium, biotin, and copper.
- 2 medium bananas
- 3/4 cup full-fat milk
- 2 tbsp Ragi flour
- Peel and slice the bananas. Place in a ziplock bag and remove as much air as possible. Freeze for 3-4 hours or overnight.
- Measure 2 tablespoons of Ragi flour in a bowl. Set aside. Heat the milk in a saucepan until just steaming. Slowly pour some of the hot milk into the ragi flour and stir to forn a thick smooth paste.
- Pour the paste back into the remaining milk in the saucepan and cook the ragi till it forms a thick cake-batter-like consistency. Turn off the heat and allow the ragi-milk mixture to cool completely.
- Place the frozen bananas in a blender and blitz in short bursts at first. Then turn up the speed on your blender to puree them until nice and smooth . Add the cooled ragi-milk mixture and blitz till everything is well combined.
- Pour into popsicle molds and freeze for 4-5 hours.
If using wooden popsicle sticks, I like to stack them up in 3’s and secure with a little rubberband till the kulfi is completely frozen. I have found that little hands find these thicker sticks easier to grip.
To unmold, dip your plastic or metal popsicle mold in a pan of warm water for 10-15 seconds. Wiggle the stick around gently to loosen and the kulfi pops right out!