Hang the curd in fine muslin cloth for two hours. Then remove the curd in a bowl.
Add the milk, sugar and saffron strands and refrigerate for 15-20 mins.
Pass it through a strainer. Then add water as per the required consistency.
Pour it in tall glasses and mix in the milk masala.
Refrigerate for 30 mins. and serve chilled.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.