May 13, 2015


fresh curd - 500 gm
Fresh cream - 4 tbsp
Arrowroot biscuits - 10
Honey - 1 tbsp
Lemon juice - 1 tbsp
Gelatine - 2 tsp
Castor sugar - 1/2 cup
Butter - 2 tbsp
Water - 1/2 cup
Honey - 1 tsp


  • Tie the curd in a muslin cloth for 3-4 hours so that all the water drains out. Ensure that the curd is not sour.
  • Beat the cream and sugar together. Add lemon juice and honey.
  • Crush the biscuits into very small pieces. Put butter in a nonstick pan and place on heat.
  • When butter melts, add the biscuits (crushed)  and fry till light brown. Remove from the fire and allow to cool.
  • Now mix gelatine and water. Keep aside for 15 minutes.
  • When it swells, put it on the fire and let it boil as the gelatine dissolves. Remove from fire.
  • After it cools add cream, sugar and curd mixture. Beat again and add vanilla essence.
  • Spread biscuit crumbs in a container and then some curd mixture on it. Leave  to set for 1/2 an hour.
  • Then spread another layer of biscuit crumbs, top up with curd mixture.
  • Top with biscuit crumbs and honey.
  • Chill in fridge for 2 hours.
  • It can be served to 6 persons.

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