How to make 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 & has featured on Turban Tadka.

Main Ingredients : Kalakand (कलाकन्द ), Palm jaggery (पाल्म/ ताड़ का गुड़ )

Cuisine : Indian

Course : Desserts

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Chenna Icecream With Patali Gud Syrup Recipe Card

Chenna Icecream With Patali Gud Syrup
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chenna Icecream With Patali Gud Syrup checkout Kalakand White Chocolate Mousse, Kalakand Nest. You can also find more Desserts recipes like Cake Bites, Sinful Cheese Cake, Chocolate Rice Crispies, Fruit Mein Kulfi.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chenna Icecream With Patali Gud Syrup Recipe

  • Kalakand 4 pieces

  • Palm jaggery grated 3/4 cup

  • Vanilla ice cream 4 cups

  • Rooh Afza 4 tablespoons

Method

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.