Kithul Jaggery - 300g
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Fresh Milk - 1/2 Cup
A pinch of Salt
Vanilla Essence - Few Drops
Agar Agar Powder - 1 Pkt (7g)
Method:
1. Grate the jaggery and melt in a pan placed on medium flame.
2. Combine the rest of the ingredients (except Agar Agar) with jaggery and bring to a boil. Then remove from heat and allow to cool.
3. In a saucepan mix the Agar Agar with one cup of water and bring to boil. Make sure the Agar Agar is well mixed as it is heated otherwise it may form lumps.
4. Now add the Agar Agar with cooled jaggery mixture and fold gently.
5. Pour the mixture into desired mould/tray and allow to set in the refrigerator.
6. Once it is set, you will notice two layers are formed. The jaggery mixture will be immersed to the bottom due to its density whereas the milk layer will be on top.
7. Serve with cashew nuts on top.
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