Sunday, 13 October 2013




Hung curd / chakka
2 cups
1 – 1 ½ cup
Nutmeg pdr
½  tsp
Kesar / saffron soaked in 1 tbsp warm milk
5 – 6 strands
A pinch


1.       Hang curd for 5 – 6 hrs till most of the whey from it has drained out and the curd does not stick to the cloth it is hung in. Remove in a  vessel.

2.       Add the sugar to it, mix and again leave it covered in a cool place for 1 – 2 hrs till the sugar has dissolved.

3.       Now add to it the nutmeg pdr, salt and soaked saffron. Lightly pass a blender through it to get a smooth consistency. You can also pass it through a sieve for smooth texture and then add in the soaked saffron along with milk.

4.       If the curd has become sour then add in more of powdered sugar as needed.

5.       Serve chilled with puris.