1.
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurtAdd fresh cream,cottage ,sugar powder and vanilla extract and mix wellTake a bowl add roohafza syrup add hung curd mixture and lastly add mango puree
2.
Bake 160` c for 30 seconds or steam for 10 minsGarnish with cherry and mint leaves
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