Rajgira chikki Mille Feuille

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