Hung the curd in the muslin cloth for 4 - 5 hours and now we get hung curd.
Add brown sugar into the hung curd and blend in the blender.
Add all dry nuts and mix well.
Pour the mixture in the air tight container and keep in the freezer for three to four hours.
After three hours blend the curd mixture in the blender and keep in the freezer.
Garnish with pomegranate and serve chilled.