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.
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.
“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Ratnani
“The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani
