- 500 gm (1 pound) strawberries
- 2 tbsp sugar, divided
- 100 gm (1 cup) digestive biscuits or butter cookie
- 2 tbsp melted butter
- 200 ml low fat cream
- 90 gm (2/3 cup) fine sugar or powdered sugar
- 500 gm (1 1/2 cups) thick yogurt*
- 2 tbsp strawberry preserve*
- 1/4 tsp nutmeg powder or cardamom powder
- 1/2 tsp vanilla extract
- 6 glasses with slender stems to assemble the dessert
– Wash, hull and chop the strawberries.
– Sprinkle 1 tbsp sugar over them and toss them around a bit. Allow to rest.
– Place the biscuits in a zip lock pouch, seal and pulverize to a powder with the help of a rolling pin.
– Add the biscuit crumbs in a bowl and add in the remaining sugar and the melted butter.
– Mix the ingredients with your hands until the mixture resembles fine bread crumbs.
– In a mixing bowl, add the hung curd, cream and powdered sugar and whisk the ingredients until smooth and creamy.
– Stir in the strawberry preserve (You could use any jam or preserve. And if it is thick, then cook it with a little water over a medium flame to make it runny)
– Add the grated nutmeg and the vanilla extract and beat all the ingredients well until they are all well incorporated with the yogurt.
– Now that we have the ingredients ready, lets begin to assemble.
– Place 2 tbsp yogurt in a glass.
– Sprinkle the biscuit crumbs over the yogurt.
– Put in a few chopped berries.
– Spoon some more yogurt over the strawberries and sprinkle the crumbs over it.
– Top it up with the strawberries.
– Repeat the process for the remaining glasses.
For hung curd
– Place 800 gm yogurt in a cheesecloth or a muslin cloth over a strainer, with a bowl underneath to collect excess water. Drain the whey for 3 to 4 hours, to get 500 gm thick yogurt.