Rajgira Chikki Millefeuille Recipe | How to make Rajgira Chikki MilleFeuille | Recipe of Rajgira Chikki MilleFeuille with step by step instructions

Flaky, crumbly and creamy all at once, the decadent classic French dessert Millefeuille gets an Indian  fusion makeover to be made as Rajgira chikki  Millefeuille recipe.

Millefeuille translates to small pastry consisting of many thin layers of puff pastry, filled with custard, whipped cream, fruit, puree, etc.

It is one of the most delectable dessert out there. The fusion  version of this classic French delicacy here is made with Rajgira chikki, whipped cream and beetroot icecream.

The moment i saw this recipe on TV, I decided to give it a go with few changes. It turned out awesome with different layers and textures.

The bite from rajgira chikki with mouth melting beetroot icecream,  whipped cream and vanilla custard creates music in your mouth.

What is millefeuille in Rajgira Chikki MilleFeuille Recipe?

According to Wikipedia, traditionally, a millefeuille is made up of three layers of puff pastry, alternating with two layers of pastry cream.

The top pastry layer is also layered with cream and chocolate drizzle, and sometimes cocoa, pastry crumbs, or sliced almonds.

Alternatively, the top is glazed with icing or fondant in alternating white icing and brown chocolate stripes.

Rajgira Chikki Millefeuille Recipe, a wonderful combination dessert

As Diwali is round the corner, this dessert sounds perfect as Summers are about to bid goodbye in this part of the world.

The combination of Rajgira Chikki, chilled Beetroot icecream and whipped cream served with vanilla custard is just heavenly.

Rajgira, my favorite grain

On earlier occasions I have shared recipes made from Rajgira also known as Ramdana/Amarnath in Hindi language.

Do check out the blog for –

Rajgira/Amaranth eggless creme brulee

Rajgira fruit tart (no bake)

Rajgira and sabudana khichdi cones

What is Rajgira Chikki in  Rajgira Chikki Millefeuille Recipe?

Rajgira Chikki is crispy and nutty sweet bar made with the combination of popped amaranth seeds and jaggery.

A great delight for the taste buds rajgira and jaggery blends well. This Chikki/sweet bar can be eaten as a snack on its own.

So without much further ado, brace yourself to make this fusion dessert in the comfort of your kitchen.

Step by step instructions and pictorial presentation to make Rajgira Chikki Millefeuille Recipe

For Beetroot icecream

First whip the chilled heavy cream to stiff peaks. To this add thick puree of beet.

Mix honey and chopped pistachio and blend well.

Transfer this into airtight plastic container and place it in freezer for 8 hours.

To make whipped cream

Beat the heavy cream to stiff peaks. To this add Khoya, honey and pistachios.

To make vanilla custard

Take 1 tbsp of vanilla custard powder in a bowl. To this mix 15 ml chilled milk. Mix nicely and keep it aside.

Boil the 1/4 liter milk with 2 tbsp sugar in a heavy bottom pan. Once the milk comes to a rolling boil and  sugar dissolves, mix it well and remove from flame.

After that, add the custard powder & chilled milk paste to boiled milk. Using a whisk, mix it well so as no lumps remain.

Transfer the pan back on stove and cook it on slow flame for 2 to 3 minutes, stirring constantly. For this dessert we would need thin consistency custard.

Keep stirring constantly as custard sticks to bottom of the pan and it may burn. Remove it from flame and strain through a sieve.

Let it cool a bit and sprinkle sugar granules on top of cooled custard to prevent forming of thick creamy layer over the custard.

Refrigerate this custard to chill for few hours.

To assemble

To begin with, take 4 rajgira Chikki pieces. Smear prepared whipped cream over it.

Make quenelle of beetroot icecream by rolling a scoop of it in between 2 spoons.

Now pour vanilla custard on plate. Place 4 pieces of Rajgira chikki pieces smeared with Whipped Cream over it.

On top of it place beetroot icecream quenelle.

Garnish with chopped pistachio and mint leaves.

Notes :

To make Rajgira Chikki at home

Ingredients:

Popped rajgira 1 cup
Jaggery 1 cup
Clarified butter 2 tsp
Water 1 spoon

Heat a heavy bottom pan. Add rajgira seeds in small quantity at a time. Cover and let it pop. Remove these popped seeds in a bowl.

Now sieve it and collect the seeds that haven’t popped. Repeat the process to pop rajgira.

After that, in a pan put ghee, once it’s hot add jaggery and a spoon of water

Melt the jaggery and cook for few minutes and add popped Rajgira into this.

Once it comes together switch off the flame. Take this out on a greased plate.

Cool it a bit and cut into rectangular pieces. Rajgira Chikki is ready to use.

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5 from 3 votes

Rajgira Chikki Millefeuille Recipe

Flaky, crumbly and creamy all at once, the decadent classic French dessert millefeuille gets an Indian  fusion makeover to be made as rajgira Chikki  millefeuille recipe

Prep Time20 minutes mins

Cook Time20 minutes mins

Refrigeration8 hours hrs

Course: Dessert

Cuisine: International

Keyword: how to make french dessert, millefeuille, Rajgira Chikki, rajgira Chikki MilleFeuille

Servings: 2

Author: Lata Lala

Ingredients

• 4 pieces Rajgira Chikki store-bought (*see notes to make at home*)

For beetroot icecream :

• 3 tbsp Juice of boiled grinded and strained thick beetroot pulp
• 1/2 cup Whipped cream
• 1 spoon Honey

To make vanilla custard

• 1/4 liter Milk
• 1 tbsp vanilla custard powder
• 15 ml chilled milk
• 2 tbsp sugar

To make whipped cream :

• 1 cup Whipped cream
• 1/4 cup Khoya/ feeka mawa
• 1 spoon Honey
• 6 Pistachio slivered
• Mint leaves for garnish

Instructions

For Beetroot icecream

• First whip the chilled heavy cream to stiff peaks. To this add thick puree of beet.
• Mix honey and chopped pistachio and blend well.
• Transfer this into airtight plastic container and place it in freezer for 8 hours.

To make whipped cream

• Beat the heavy cream to stiff peaks. To this add Khoya, honey and pistachios.

To make vanilla custard

• Take 1 tbsp of vanilla custard powder in a bowl.
• To this mix 15 ml chilled milk. Mix nicely and keep it aside.
• Boil the 1/4 liter milk with 2 tbsp sugar in a heavy bottom pan.
• Once the milk comes to a rolling boil and  sugar dissolves, mix it well and remove from flame.
• After that, add the custard powder & chilled milk paste to boiled milk.
• Using a whisk, mix it well so as no lumps remain.
• Transfer the pan back on stove and cook it on slow flame for 2 to 3 minutes, stirring constantly.
• For this dessert we would need thin consistency custard.
• Keep stirring constantly as custard sticks to bottom of the pan and it may burn.
• Remove it from flame and strain through a sieve.
• Let it cool a bit and sprinkle sugar granules on top of cooled custard to prevent forming of thick creamy layer over the custard.
• Refrigerate this custard to chill for few hours.

To assemble

• To begin with, take 4 rajgira Chikki pieces. Smear prepared whipped cream over it.
• Make quenelle of beetroot icecream by rolling a scoop of it in between 2 spoons.
• Now pour vanilla custard on plate. Place 4 pieces of Rajgira chikki pieces smeared with Whipped Cream over it.
• On top of it place beetroot icecream quenelle.
• Garnish with chopped pistachio and mint leaves.

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