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4 cup - fresh yogurt or curds
2 cup -
1 cup - powdered
or to taste
1 cup - thick fresh
2 tbsp -
1 tbsp - gelatin
3 tsp -
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.