Cooking Time : 30 seconds
Serve : 2
INGREDIENTS
Hung curd - 1/2 bowl
Mango puree - 1/2 bowl
Fresh cream - 2 tbsp
Sugar powder - 2 tbsp
Roohafza syrup - 2 tbsp
Vanilla extract - 2 tsp
Cheery - 1
Mint leaves - 1tbsp
METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt
Add fresh cream,cottage ,sugar powder and vanilla extract and mix well
Take a bowl add roohafza syrup add hung curd mixture and lastly add mango puree
Bake 160` c for 30 seconds or steam for 10 mins
Garnish with cherry and mint leaves
METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt
Add fresh cream,cottage ,sugar powder and vanilla extract and mix well
Take a bowl add roohafza syrup add hung curd mixture and lastly add mango puree
Bake 160` c for 30 seconds or steam for 10 mins
Garnish with cherry and mint leaves
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