- Curds (dahi)- 3 cups
- Mango or strawberry or orange puree-2 cups
- Powdered sugar-1 tbsp
- Vanilla essence-1/2 tsp
- Tie the curds in a muslin cloth and hang for a couple of hours to drain out the water.
- Combine all the ingredients in a liquidiser and blend to a smooth mixture.
- Pour the mixture into a piping bag and pipe onto 4 individual serving plates.
- Refrigerate till chilled and serve garnished with mint sprigs and lemon rind.