
Ingredients:
• 1 cup – sitaphal puree
• 1 cup – thick plain curds
• 1 pinch – Cinnamon powder
Method:
- Tie curd in a muslin cloth for 20 mins.
- Then scrape into a bowl and beat till smooth.
- Blend with puree.
- Add cinnamon powder. Stir.
- Chill and pour over plain sponges and fruit puddings.
Recipe courtesy of Saroj Kering