Ingredients:

• 2 cups – hung curds (hung for 20-24 hours)
• 2 slices – canned pineapple, drained, crushed
• 2 – walnuts, shelled, finely chopped
• 1/2 cup – sugar, powdered, sieved
• 1/4 tsp – Cardamom powder
• 1 drop – Pineapple essence
• For Garnishing:
• Pineapple bits
• Walnut halves or quarters

Method:

1. Make sure curds are very stiff. Beat smooth with an egg beater in a large bowl.
2. Sprinkle sugar, cardamom and essence and beat again to mix well.
3. Press out any extra syrup from crushed pineapple and add to curds.
4. Add walnuts, fold in gently and mix well.
5. Take in serving bowl and decorate with pieces of pineapple and walnut.
6. Chill for 2-3 hours before serving.
7. Refrigerate at all times.

Recipe courtesy of Saroj Kering