Chenna Icecream With Patali Gud Syrup

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