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Chenna Icecream With Patali Gud Syrup

Kalakand mixed with vanilla icecream and set and served with palm jaggery syrup. This recipe is from FoodFood TV channel

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Chenna Icecream With Patali Gud Syrup
Main IngredientsKalakand, Palm jaggery
CuisineIndian
CourseDesserts
Prep Time16-20 minutes
Cook time11-15 minutes
Serve4
TasteSweet
Level of CookingEasy
OthersVeg

Ingredients list for Chenna Icecream With Patali Gud Syrup

  • 4 pieces Kalakand
  • 3/4 cup Palm jaggery grated
  • 4 cups Vanilla ice cream
  • 4 tablespoons Rooh Afza

Method

  1. Melt palm jaggery in a non stick kadai. Mash kalakand in a bowl.
  2. Add 4 cups of vanilla ice cream, mix well and place in the deep freezer for 5 minutes.
  3. 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.
  4. Transfer the jaggery syrup into a bowl and keep aside.
  5. 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.

Nutrition Info

Calories2484
Carbohydrates350.4
Protein57.5
Fat96.8
Other FiberCalcium- 1248mg
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