Ingredients:
- 1 kg Curd
- 1 cup Castor Sugar
- 1 tsp ground Cinnamon
- 1½ cups Banana puree
Method:
- Combine yoghurt and sugar and mix well.
- Add cinnamon and banana.
- Pour mixture into a small metal container and freeze for one and a half hours.
- Remove from freezer and beat until smooth. Return to freezer for one hour.
- After one hour remove from the freezer and beat again. Return to freezer and allow to set.
- Serve with caramel wafers or sliced fruit.
Serves: 12
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.