Who has not heard of this really tasty Maharashtrian dish? This is a very versatile dish and can be had as a dessert with toppings but the best way to have this is with hot puris.
Prep Time: 8 hrs
Cook Time: 20 mins
Ingredients
3/4 kg hung yogurt
Powdered sugar, same amount as hung curd
5 Saffron strands crushed and soaked in 1 tbsp milk
Charoli, for garnish
1 tsp Cardamom powder
Instructions
Hang the yogurt in a muslin cloth overnight till you get a thick curd mixture
Take this mixture in a large mixing bowl, add saffron soaked milk, sugar and mix well (the amount of hung curd you get, add the same amount of powdered sugar)
Keep beating and mixing well till you get a smooth creamy mixture
Lastly add cardamom powder and charoli and refrigerate it
Best had with hot piping puris
Notes
Use thick curd so that it is easy to remove all the water
You can use different fruit flavours like mango, strawberry etc
To make it even more fruitier, you can add fruit preserves or jam
Mango is more popular, usually
You can have it as a desert by putting this in an icing bag and serving it in a cup topped with nuts or a disc of chikki
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