Melt palm jaggery in a non stick kadai. Mash kalakand in a bowl. Add 4 cups of vanilla ice cream, mix well and place in the deep freezer for 5 minutes.
Add 1 cup water to the jaggery and cook till it thickens. Switch off the heat and keep on stirring so as to cool the syrup. Transfer the jaggery syrup into a bowl and keep aside.
Pour some jaggery syrup in a serving bowl. Place 2 scoops of ice cream, one above the other and drizzle some Rooh afza over it. Serve chilled.
तैयारी का समय : १६-२० मिनट
खाना पकाने के समय : ११-१५ मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : निम्न
स्वाद : मीठा
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.