firstly, in a pan take ½ cup jaggery and 2 tbsp water.

stir and dissolve the jaggery keeping the flame on medium.

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.