Ing. Jaggery powder 3/4 cup water 150 ml. butter 2 tbsp lime juice 2 tsp
corn flr. 2 tsp milk pdr. 1 cup ice cold water 1 cup vanilla essence 1 tsp
method- Dissolve jaggery/gur/vellam in water over a low flame. strain & place it back on fire. Add butter & lime juice & boil steadily for 5 minutes. Add corn flr. mixed with 2 tbsp of water. Simmer till the sauce thickens. Cool & chill in the fridge ( not freezer)) for several hours. Add ice cold water to milk pdr. & beat with an electric hand beater till frothy. Add the chilled sauce & essence & beat well. Pour in ice trays & place in the freezer. When half set, beat again & return to freezer. When frozen, serve sprinkled with crushed praline.
To prepare praline
Place 1/2 cup of sugar in a thick bottomed vessel, sprinkle with 1 tbsp of water & place on medium flame. let the sugar melt & turn into a caramel ( do not stir). Add 1/4 cup finely chopped cashew nuts & pout on a well greased flat plate or upturned baking tray. When cold, ease it out from the plate with a flat ladle ( the type used for dosa or roti) & crush with a rolling pin. Alternatively, crush some peanut or cashew nut chikki & sprinkle on the dessert.
corn flr. 2 tsp milk pdr. 1 cup ice cold water 1 cup vanilla essence 1 tsp
method- Dissolve jaggery/gur/vellam in water over a low flame. strain & place it back on fire. Add butter & lime juice & boil steadily for 5 minutes. Add corn flr. mixed with 2 tbsp of water. Simmer till the sauce thickens. Cool & chill in the fridge ( not freezer)) for several hours. Add ice cold water to milk pdr. & beat with an electric hand beater till frothy. Add the chilled sauce & essence & beat well. Pour in ice trays & place in the freezer. When half set, beat again & return to freezer. When frozen, serve sprinkled with crushed praline.
To prepare praline
Place 1/2 cup of sugar in a thick bottomed vessel, sprinkle with 1 tbsp of water & place on medium flame. let the sugar melt & turn into a caramel ( do not stir). Add 1/4 cup finely chopped cashew nuts & pout on a well greased flat plate or upturned baking tray. When cold, ease it out from the plate with a flat ladle ( the type used for dosa or roti) & crush with a rolling pin. Alternatively, crush some peanut or cashew nut chikki & sprinkle on the dessert.
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