Ingredients:
50 g, yoghurt, 50 g, fresh cream, 50 g, milk maid, 2 tbsp, thandai mix, few strands of saffron
Method:
• Drain the water from yoghurt by leaving it hanging in a muslin cloth.
• Mix the hung curd with milkmaid, cream and thandai Mix.
• Pour the mixture into small glass bowls and top them with few strands of saffron.
• Take a baking tray, pour a little water on the tray and place the glass bowls.
• Put the tray in an oven for baking at 150° C for around 15 minutes.
• Remove when the mixture is set and serve cold.
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