December 6, 2008


This is a very simple recipe, tastes delicious. Hang well-set curd ( not sour though), in a muslin cloth and allow to hang and drain the whey completely. This should take ~ 4 hours. Do this preferably during the cool hours of the day so the curd doesn't get too sour. If your ambient temperature is too hot, you could do this in the fridge too!! I've done this in Chennai, for obvious reasons:-). Transfer the curd minus the whey into a bowl, add flavoured, powdered sugar (either clove, cardamom). Mix well till creamy and smooth. Refrigerate and serve chilled with hot puris. Did this recently and had my family lapping it up clean.
Don't forget to leave your comments after trying this out!

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