ROOH AFZA SHRIKHAND IN BISCUIT TART

Prep Time : 4 - 5 hours
Total Time : 4 - 5 hours
Serve : 2

INGREDIENTS
Roohafza sharbat  -  4tbsp
Hung curd  -  250 gms
Fresh cream  -  1/2 cup
Cherry - for garnishing
For biscuit tart
Digestive biscuits  -  10 - 12
Sugar  -  4 tbsp
Butter  - 2 tbsp
Cinnamon powder - 1/2 tsp
Milk - 2 tbsp

METHOD
For tart
Crush the digestive biscuit and grind the biscuit and sugar  to make a powder.
Add cinnamon powder,milk and butter and mix well.
Grease the mould and press the dough in the mould and keep in the fridge for 4 - 5 hours
Hung the curd in a muslin cloth for 4 - 5 hours in a fridge then we get hung curd.
Take a bowl add hung curd and fresh cream and mix it well
Now add roohafza sharbat and mix well
Pour the mixture in the biscuit tart and garnish with cherry and mint leaves