1/2 lb Finely grated Jaggery
3 tsp of Jelatin
1 cup of Water
2 Egg white
50g of Cashew nuts
1 tsp of Vanila

Method:
1. Grated juggary dissolve in 1 cup of water and boil.
2. strain and add jelatin dissolved in 2 table spoon of hot water.
3. Beet the 2 egg white till it bubbling then add jaggery and vanila
4. Keep in deepfreezer
5. Once set sprinkle cashew over it

Ready to serve. I welcome your suggestion

Print this recipe       Email this recipe