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
METHOD
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 into the bowl and garnish with mint leaves
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