TAPIOCA AND PALM JAGGERY PARFAIT

Hindustan Times (Chandigarh) - City - - HTCITY LIFESTYLE -

In­gre­di­ents:

50gm tapioca, 200ml milk, 25gm palm jaggery, 20gm ten­der co­conut, 50gm litchi (op­tional), 20ml con­densed milk, 10gm pis­ta­chio

Method:

Soak the tapioca pearls in wa­ter for 20 min­utes

Take the milk in a pan and boil the soaked tapioca pearls in it Add con­densed milk and grated palm jaggery into it, and re­frig­er­ate it for 4 hours

Add the ten­der co­conut and litchi. Gar­nish with pis­ta­chio and serve. Health Ben­e­fits:

“Palm jaggery is an ex­cel­lent sub­sti­tute for white sugar in cakes and pud­dings as it keeps them moist. It tastes equally sweet, but it gives the parfait that touch of rich flavour. Also, it is high in nu­tri­ents and gly­caemic in­dex,” says ex­ec­u­tive chef, Amit Ba­jaj.

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