firstly, in a pan take ½ cup jaggery and 2 tbsp water.
stir and dissolve the jaggery keeping the flame on medium.
once the jaggery melts, add 1 tsp butter and give a good mix.
boil for 6-7 minutes or until the syrup turns frothy. check the consistency, by dropping syrup into a bowl of water, it should form hardball and cut with a snap sound. else boil for another minute and check.
further add 2 tbsp cashew and give a good mix.
pour the mixture over greased plate and allow to cool completely.
break into pieces and transfer to a zip lock bag.
crush the praline into pieces. keep aside.
firstly, in a large bowl take 2 cup heavy cream and 3 drops yellow food color.
beat on low speed. you can also use a whisk to beat the cream.
beat until stiff peaks are formed.
now add 1 cup condensed milk and 1 tsp butterscotch essence. if you do not have access to butterscotch essence, you can use vanilla extract.
beat and mix until everything is well combined.
further, add 3 tbsp of prepared praline and mix gently.
transfer the ice cream mixture into a glass box.
top with few praline pieces and cover tight.
now freeze for 8 hours or until it sets completely.
finally, enjoy butterscotch ice cream with tutti frutti.