Ingredients

The following ingredients have 1 Servings
  • Cocoa Agar Agar Jelly:
  • 1 1/8 Cup milk
  • 1 ¼ tablespoon Agar Agar powder
  • ¼ cup water
  • 5 tbsp Kalya Cocoa powder
  • ½ tablespoon corn flour
  • 2 ¼ teaspoon oil or butter at room temperature
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • Cocoa Jelly peanut butter milkshake:
  • ¾ cup milk (chilled preferably)
  • 3 small scoops of vanilla ice cream
  • 2 tbsp peanut butter
  • 3 tbsp + 2 tablespoon cocoa jelly
  • Whipped cream and chocolate sprinkles for decoration (optional)

Instruction

  • Cocoa Agar Agar Jelly:
  • Take Agar Agar and dissolve in ¼ cup of water. Set aside for 10 to 15 minutes.
  • Mix cocoa power and corn flour in ¼ cup of milk in a separate bowl.
  • Take remaining milk in a pan and dissolve sugar in the milk.
  • Heat till the milk comes to a boil.
  • Simmer the flame and add cocoa mix & oil.
  • Mix until well combined and add vanilla extract.
  • Meanwhile heat in low flame, the agar agar mixed in water until it is melted.
  • Pour the melted agar agar into the cocoa mix and whisk well.
  • Turn off the flame.
  • Grease a square pan with little oil.
  • Pour the chocolate mix.
  • Allow this to set & cool for an hour in room temperature.
  • Place this pan inside the fridge for 4 to 6 hours to set well.
  • Once the jelly is set, take out from the pan and slice them into cubes.
  • Cocoa Jelly peanut butter milkshake:
  • Take the serving glass and place 1 or 2 tablespoon small cubes of cocoa jelly at the bottom. Refrigerate it until the milkshake is prepared.
  • Take peanut butter and milk in a blender; blend well.
  • Add vanilla ice cream and three tablespoon of small jelly cubes.
  • Blend this mixture and pour into the prepared serving glass.
  • Serve this milkshake topped with whipped cream and chocolate sprinkles.