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Cooking Time

Preparation Time : 10

Cook Time : 1

Total Time : 11


Serves 2

  • Yoghurt 1 cups

  • Powdered sugar 1/4 cups

  • Elaichi powder 1/4 tsp

  • Saffron - few strandsGarnishing, Whipped cream 1 tsp


  • 01

    Place the yoghurt in a muslin cloth and hang it for about 8-9 hours so that it release all the water content.

  • 02

    Them whip the hung curd with the sugar until creamy and fluffy. Mix the saffron in very little warm milk, (do this prior so that the milk cools down).

  • 03

    Add the elaichi powder and the saffron milk to the yoghurt mix. Whip well.

  • 04

    Pour the mix into dessert glasses and garnish with some whipped cream dollops



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