Tuesday, May 28, 2013


Preparation time 3-4 hrs
Time 10 Min
Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 
Powdered sugar 1/2 cup or little less

Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

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