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photo by Mansi Malhotra
Recipe by Mansi Malhotra
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In a grinder, grind Marigold biscuits finely.
Add grated pistachio, cinnamon powder and cardamom powder to the biscuits.
Â Using soft butter, mix the batter well. It should be lumpy (and not like a dough .)
Take hung curd and add fruit fillings of your choice. Preferably use strawberry or blueberry filling.
Mix curd well with the fillings. Add a little milk, to smoothen it out.
Put it in fridge to cool.
I use packed Jelly by Weikfield usually. Prepare as per the instructions on the pack.
Chop fruits of your choice for garnishing. The quantity of fruit you wish to use is completely variable and as per your choice. You can just use some on the top for garnishing or lay them in between.
You can serve in glasses or as a dish.
Roll some chocolate sauce inside the glass.
Add a layer of biscuits at the bottom of the glass and use a spoon to settle it down.
Top the yogurt with jelly and some fruits.