Ingredients:
Full fat milk – 500 to 600 ml,boiled and cooled,( if tonned milk is used, try to reduce the quantity a little to get thick consistancy ),
Jaggery powder/ grated jaggery – 5 tablesp or more,
Nachini flour – 3 tablesp,
Milk powder – 2 tablesp,
Cocoa powder – 1 tablesp,
Elachi powder – 1/2 tsp,
course powder of cashews – 2 tablesp, ( I took walnut powder ) and for garnishing,
Method:
1).Remove 50 ml.of milk from total quantity and mix millet flour, milk powder, cocoa powder and mix very well.keep it aside.
2).Boil milk and while it is boiling add flour paste slowly with continuous stirring till the mixture becomes thick with out lumps.
3).Add cardamom powder and remove from fire.Allow it to cool.Pour this mixture into a blender along with jaggery.
4).Blend the mixture very well, add course powder of cashew, pulse once and Pour the contents into an air tight container. Sprinkle some cashew powder on top and keep in freezer for 8 hrs or overnight.
5).After 8 hrs remove the box and scoop out ice cream into serving cups and decorate with nut powder. Delicious and healthy ice cream with finger millet flour is ready to serve.
Tip:
a).Seive ragi flour once to get smooth powder ( after removing bran). This is optional.