Ingredients:

• 1 cup – sitaphal puree
• 1 cup – thick plain curds
• 1 pinch – Cinnamon powder

Method:

1. Tie curd in a muslin cloth for 20 mins.
2. Then scrape into a bowl and beat till smooth.
3. Blend with puree.
4. Add cinnamon powder. Stir.
5. Chill and pour over plain sponges and fruit puddings.

Recipe courtesy of Saroj Kering