2 cup fresh curds
1/4 cup cream or 2 tbsp skimmed milk
1/2 cup boiled moong (green gram)
1 cup muesli
1 sprig mint leaves
1 tbsp. coriander leaves finely chopped
1 tiny flake garlic
1 small green chilli
1 tsp. sugar powdered
1/4 tsp. cumin powder
Tie and hang curds in a muslin cloth for 15 minutes.
Empty into a deep vessel.
Beat with an electric hand beater till smooth.
In a small mixie, crush mint, chilli, garlic, coarsely.
Add cream, beat for a short spurt.
Add to beaten curds.
Add boiled moong, salt, sugar, cumin mix well.
Transfer to a glass serving bowl.
Refrigerate for 2 hours or till well chilled.
Just before serving, add muesli, gently mix.
Garnish with chopped coriander.