Parle-g Chai cream Frozen Roll
Parle-g Chai cream Frozen Roll is a fun festive dessert that is an experience of drinking chai. Every bite will make you feel like you’re having chai and parle-g together and what is better than that combination! This dessert is a hit during chai time and is a perfect way to end a meal. So easy to make you can make these in advance and just slice and serve. Made with minimal ingredients anyone can make this! It also looks super cute which is just a bonus.
Happy Baking!
Servings: 1 log about 10-11 inches long ,12-14 servings
Prep Time: 30-40 mins
Cooling Time: 5-6 hours
Total Time: 6-7 hours
Ingredients:
Parle-g dough:
200g Parle-g biscuits
1/4 cup whole milk
1 tbsp melted butter
1/4 cup powdered sugar
1 tsp condensed milk
1-3 tbsp corn starch
Chai Cream:
1 cup heavy whipping cream
1-2 tbsp chai concentrate (depending on taste. I made my own using water, tea leaves and saffron- check recipe) CHECK NOTES
1/2 tsp cardamom powder
1/4 tsp tea masala
1/4 tsp ginger powder
2-3 tbsp sugar (depending on taste)
Directions:
I made my own Chai concentrate- Boiled together 1/4 cup water with 1/2-1 tbsp tea and 2/3 strands of saffron till it started reducing slightly (about 3-5 mins). Strain it and use.
Dough- In a food processor, add parle-g biscuits and grind it up till it is fine.
Add powdered sugar and grind it together till it is like fine sand.
Add melted butter and pulse it together till mixed in. Scrape down the edges if need be to make sure its mixed well.
Add 1 tsp condensed milk and milk and pulse it together to form a dough.
The dough should hold its shape. You may need to add 1-3 tbsp of corn starch for that. Add 1 tbsp at a time and pulse till just combined. I used about 2 tbsps.
Transfer the dough onto a parchment/butter paper and spread it out slightly.
Place another a piece of parchment paper over it.
Roll it out into a rectangle about 1/3 inch max. It does not need to a perfect straight rectangle. Keep it aside.
Chai cream- In a stand mixer or electric mixer add heavy whipping cream.
Start whipping it on medium speed and add sugar. Whip till soft peaks.
Add the chai spices and chai concentrate (depending on taste) and whip it together till combined and medium peaks. Check notes.
Remove the top layer of the butter paper from the dough.
Add the chai cream to the op of the dough. Spread it out till the edges of the dough.
Using the butter paper, roll it over itself into a log. Use a knife/spatula to loosen it if needed. Roll it as tight as possible. Roll it into a log and seal it well.
Cover the log with a second layer of parchment paper. Fold down the edges of the paper to ensure no air comes in and dries it out.
Freeze for 5-6 hours or overnight till it set and holds it shape. Slice and serve.
Notes/Tips:
Chai concentrate- I have the recipe of making your own at home which is what i did. If you use store bought chai concentrate, you will probably need less since they are much stronger. Add it a little at a time and add more. Adding too much can make it too bitter.
While making the dough do not over pulse it after adding corn starch. You just want to pulse till combined. Add cornstarch 1 tbsp at a time till the dough holds it shape.
While making the chai cream, whip till medium peaks after adding the chai spices.
If the chai cream over whips after adding chai concentrate add 3-4 tbsp-1/4 cup of heavy cream and gently fold it in.
Roll it into a log with as tight rolls as possible.
Cover the log with cling wrap to prevent it from drying out.
Let it freeze till properly set.
Stores well in the freezer.
