Ingredients:

• 8 to 10 – Marie biscuits
• 1 tbsp – melted Butter
• 1 cup – hung curds (tied in muslin for 20 minutes)
• 1 cup – fresh cream, chilled
• 1/2 cup – sugar, powdered
• 2 – ripe bananas, pureed
• 1/4 packet – Lemon jelly
• 4 to 5 drops – vanilla essence
• For topping:
• 2 – Bananas
• 1 tsp – Lemon juice
• 3/4 packet – Lemon jelly

Method:

1. Crush Marie biscuits thoroughly.
2. Put them into a 6-inch pudding bowl (flat bottom with at least 2-inch sides).
3. Spread melted butter and mix well.
4. Bake in hot oven for 5 minutes (or microwave on medium for 2 minutes).
5. Remove and cool to room temperature. Keep aside.
6. Beat curd till smooth.
7. Dissolve jelly in 1/4 cup boiling water till no crystals remain.
8. Cool to room temperature.
9. Beat chilled cream with sugar till thick. Keep aside 2 tbsp for topping.
10. Add beaten curd, vanilla essence, and banana puree and mix well.
11. Add jelly and beat well in a chilled container till it becomes thick.
12. Pour over the biscuit base and place it in the refrigerator to set.
13. For topping:
14. When the curd layer is set, sprinkle lemon juice and garnish with banana pieces and cream.

Recipe courtesy of Saroj Kering