COCONUT ICECREAM WITH HAYAGREEVA, SAGO & COCONUT BRITTLE RECIPE

Coconut Icecream with Havagreeva , Sago & Coconut Brittle is a recipe with richness of coconut with fudgy Havagreeva, firm yet soft Sago & crispy Coconut Brittle.
Hayagreeva is a rich and traditional, classic dessert recipe made with chana dal, jaggery and fresh coconut. It is great as is. But it is best with Coconut Icecream.

Ingredient
For Coconut Icecream:
Coconut Cream - 1 cup
Jaggery Powder - 1/4 cup
Salt Flakes - a pinch
Cardamom Powder - 1/2 teaspoon

For Hayagreeva:
Chana Dal - 3/4 cup
Water - 2.25 cup
Tumeric Powder - 1/8 teaspoon
Jaggery Powder - 1/2 cup
Water - 1/4 cup
Salt flakes - a pinch
Ghee - 1 teaspoon
Desiccated Coconut - 1/4 cup
Toasted Poppy Seed - 1 teaspoon
Ghee - 1 teaspoon
Cashew - handful
Water - 1/4 cup
Cardamom Powder - 1/8 teaspoon

For Sago:
Water - 2 cup
Sago/Tapioca Pearl - 1/4 cup

For Coconut Brittle:
Sugar - 1/4 cup
Water - 1/4 cup
Desiccated Coconut - 1/2 cup
Coconut Oil - 1 teaspoon

Coconut Cream is nothing but coconut milk that has a much higher fat content, containing around 19-22% fat.

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00:00 Intro
00:11 Coconut Icecream
02:41 Hayagreeva/Maddi
05:54 Sago
06:26 Coconut Brittle
07:38 Dessert Assembly
08:05 Outro
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