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Coconut Ice Cream with Grated Jaggery

Cooking Time

30 Minutes

Serves

6

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  • Maggi Coconut Milk Powder 125 g
  • Water 1 ltr
  • Sugar 200 g
  • Egg yolk 08
  • Vanilla essence 02 tsp
  • Grated jaggery 25 grms
  • Fresh cream 200 ml
  • Dissolve the MAGGI Coconut Milk Powder with water and boil with 100 grms of sugar and allow to cool.
  • Beat the egg yolk with 100 g sugar.
  • Beat the fresh cream half.
  • Mix the MAGGI Coconut Milk and the egg mixture and fold with the fresh cream.
  • Beat the mixture until stiff and deep freeze
  • Beating and deep freezing has to be done 4 times
  • Finally Deep freeze
  • When serving top with grated jaggery
  1. Energy (Kcal) : 450.7

  1. Carbohydrate (g) : 43.9

  1. Protein (g) : 5.6

  1. Fat (g) : 27.4

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