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Chenna Icecream With Patali Gud Syrup

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Kalakand mixed with vanilla icecream and set and served with palm jaggery syrup.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Chenna Icecream With Patali Gud Syrup

Main Ingredients

Kalakand, Vanilla ice cream





Level Of Cooking



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


Step 1

Melt palm jaggery in a non stick kadai. Mash kalakand in a bowl.

Step 2

Add 4 cups of vanilla ice cream, mix well and place in the deep freezer for 5 minutes.

Step 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.

Step 4

Transfer the jaggery syrup into a bowl and keep aside.

Step 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.

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