Ingredients

• 4 cup - fresh yogurt or curds
• 2 cup - chikoo pulp
• 1 cup - powdered sugar or to taste
• 1 cup - thick fresh cream
• 2 tbsp - almonds
• 1 tbsp - gelatin
• 3 tsp - orange rind

How to Make Chikoo Delight

• Line a colander with thin muslin. Pour the curd in it.
• When most of the liquid from curd is drained, tie the remaining curd in the muslin into a neat bundle.
• Let more liquid drain till 1 cup of thick curd cheese remains in the cloth.
• Meanwhile, soak almonds in hot water. Peel and cut into thin shreds.
• Soak gelatine in 3 tbsp of water.
• Beat the curd cheese till smooth.
• Add sugar and beat till sugar is dissolved.
• Whip the cream and add to the curd cheese.
• Add the chikoo pulp and orange rind.
• Taste and add more sugar if needed.
• Dissolve the gelatine over a low heat and add to the chikoo mixture.
• Pour in a dessert bowl.
• Sprinkle almonds on top and chill for 4-6 hours.
• Serve chilled.