For the waffle: 1 cup whole wheat flour
1/2 cup cane sugar
2 tsps fennel seeds
2 tbsps desiccated coconut
1/2 cup milk
1/2-1 cup water
Other ingredients: 150 ml condensed milk
100 gms white chocolate
1 tsp almond extract (optional)
Mix the waffle ingredients together and leave aside for 20 minutes.
Heat the waffle pan and cook until the waffle turns crispy for about six minutes on both sides.
In a pan, add condensed milk and chocolate and stir continuously. Let the chocolate melt completely on low heat and then keep it aside.
Ones the chocolate mixture comes to room temperature, beat the mixture using a hand blender for about four to five minutes. Transfer this cream into the piping bag.
Garnish the waffle with cream, boondi, rose petals and silver varq.
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