To complete a lazy Sunday afternoon well spent, Seema Chandra lathers on a colorful yogurt pudding.
400 gms hung yogurt
2 Tbsp fresh rose water
1 Tbsp organic honey
1/2 cup chopped grapes
1/2 cup chopped strawberries
1/2 cup pomegranate kernels
2 Tbsp butter
A pinch of ground cinnamon
2 Tsp finely ground cane sugar
1 cup dried breadcrumbs/crushed ragi biscuits
How to Make Yogurt Crunch Pudding
Put together the cane sugar, breadcrumbs and a pinch of cinnamon with butter in a bowl and rub between your fingers.
Lay out the dry mixture in a flat dish as the base of the pudding.
In a bowl mix the hung yogurt, honey, rose water, chopped strawberries, chopped grapes and lather it on the base, topping it finally with crushed pistachios and pomegranates, and allow to set in the fridge.