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Lata Lala
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.
Heat a heavy bottom pan
Pop the Rajgira/ amaranth seeds in very less quantity at a time
Collect it in a bowl
In a pan out ghee once it's hot add jaggery and a spoon of water
Melt the jaggery and cook for few minutes and add popped Rajgira into this
Once it comes together switch off the flame
Take this out on a greased plate
Cool it a bit and cut into rectangular pieces
Now to make beet icecream mix thick puree of beet with whipped cream
To this add honey and chopped pistachio and place it in freezer for 8 hours.
Now to make whipped cream mix to be spread on Rajgira Chikki :
Mix whipped cream, Khoya, honey and pistachio in a bowl
Spread this whipped cream mix on 4 rectangular pieces of chikki
While serving place saffron sauce on plate
Place 4 pieces of Rajgira chikki pieces smeared with whipped cream
On top of it place beetroot icecream quinnel.
Garnish with chopped pistachio and mint leaves
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Cook With
sweta gurudeo
natasha motwani
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