Producer: Mehak Pal Editor: Manuj Yadav
Just take a muslin cloth and place dollops of curd in it. Strain the excess water. When the curd is thick and water-free, mix it with powdered sugar, cardamom powder, and saffron milk. Let it set in the fridge and serve it chilled.
Boil milk until reduced and thickened, then add jaggery or sugar and cook until caramelized. When the mixture is cool, add the yogurt. Ferment the mixture overlight. Cool it down and serve.
Mix yoghurt with the fruit puree of your choice and pour the mixture into popsicle molds. Insert popsicle sticks and freeze until solid. You can also add chopped fruits on top or nuts.