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
Servings 2
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.