Wednesday, July 14, 2010



Hung curd - 250 ml
Castor Sugar - 3 tbspns
Cardamom powder - 1 tspn
Raisins - 1 tspn (optional)
Cashew nuts - 1 tspn (optional)


Hang the curd overnight (6-8 hrs), in the crisper of the refrigerator.

In the morning, beating the hung curd , mix in the sugar and the cardamom powder and nuts.

It is important that we do not mix any milk or water in the curd, so that it remains thick and rich.

Variation: I add a touch of saffron, so it gives a little yellow tinge with good aroma.

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