How to make Chenna Icecream With Patali Gud Syrup -

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

Sanjeev Kapoor

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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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 Malpua With Rabdi Honeyed Fig And Walnut Cookies Red Velvet Cake with Coconut Pecan Frosting Khuskhus Halwa

Chenna Icecream With Patali Gud Syrup

Chenna Icecream With Patali Gud Syrup Recipe Card


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.    

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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.