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Rajgira chikki Mille Feuille

Nov-13-2018
Lata Lala
480 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Rajgira chikki Mille Feuille RECIPE

Flaky, crumbly and creamy all at once, the decadent French dessert the millefeuille — which translates as “a thousand leaves” — is one of the most delectable pastries out there. Here the modern version of it is made with Rajgira chikki which is a perfect fusion.

Recipe Tags

  • Egg-free
  • Easy
  • Festive
  • Fusion
  • Blending
  • Boiling
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 2

  1. Popped rajgira 1 cup
  2. Jaggery 1 cup
  3. Clarified butter 2 tsp
  4. For beetroot icecream :
  5. Juice of boiled, grinded and strained thick beetroot pulp 3 tbsp
  6. Whipped cream 1/2 cup
  7. Honey 1 spoon
  8. To make whipped cream :
  9. Whipped cream 1 cup
  10. Khoya/ feeka mawa 1/4 cup
  11. Honey 1 spoon
  12. Chopped pistachio 6
  13. Saffron sauce to serve with

Instructions

  1. Heat a heavy bottom pan
  2. Pop the Rajgira/ amaranth seeds in very less quantity at a time
  3. Collect it in a bowl
  4. In a pan out ghee once it's hot add jaggery and a spoon of water
  5. Melt the jaggery and cook for few minutes and add popped Rajgira into this
  6. Once it comes together switch off the flame
  7. Take this out on a greased plate
  8. Cool it a bit and cut into rectangular pieces
  9. Now to make beet icecream mix thick puree of beet with whipped cream
  10. To this add honey and chopped pistachio and place it in freezer for 8 hours.
  11. Now to make whipped cream mix to be spread on Rajgira Chikki :
  12. Mix whipped cream, Khoya, honey and pistachio in a bowl
  13. Spread this whipped cream mix on 4 rectangular pieces of chikki
  14. While serving place saffron sauce on plate
  15. Place 4 pieces of Rajgira chikki pieces smeared with whipped cream
  16. On top of it place beetroot icecream quinnel.
  17. Garnish with chopped pistachio and mint leaves

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