130 grams jaggery
300 ml evaporated milk
100 ml milk
200 ml heavy cream
1/4 teaspoon salt
Heat the jaggery in a saucepan, stirring until it melts. Then whisk in the evaporated milk, milk, and cream. When the milks and cream are fully incorporated, add the salt and bring the heat up to almost boiling, then take off the heat. Allow to cool, then pour into moulds and freeze.
Serves 6.
From Fresh India by Meera Sodha
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