Vanilla ice cream
Palm jaggery grated
Melt palm jaggery in a non stick kadai. Mash kalakand in a bowl.
Add 4 cups of vanilla ice cream, mix well and place in the deep freezer for 5 minutes.
Add 1 cup water to the jaggery and cook till it thickens. Switch off the heat and keep on stirring so as to cool the syrup.
Transfer the jaggery syrup into a bowl and keep aside.
Pour some jaggery syrup in a serving bowl. Place 2 scoops of ice cream, one above the other and drizzle some Rooh afza over it. Serve chilled.