TAPIOCA AND PALM JAGGERY PARFAIT
50gm tapioca, 200ml milk, 25gm palm jaggery, 20gm tender coconut, 50gm litchi (optional), 20ml condensed milk, 10gm pistachio
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.