Steps
- 1
Roast the ragi flour and jaggery poqder
- 2
Freeze amul fresh cream for 1 hour. Now separate thick cream and leave the milky cream aside.
- 3
Prepare ice bath and whisk the cream until it start thickening.Now add chocolate essence
- 4
Add ragi, jaggery powder,cocopowder and whisk till it thickens
- 5
Pour in container and can serve as cream directly or refrigerate after adding chocolate vermicelli for 2 hours. Serve chilled
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