Tuesday, September 9, 2014

Frozen Yogurt Cups


Thick Yogurt/Curd - 3 cups
Rose Syrup - 2 tablespoons (I used Rooh -Afza)

Paper Cupcake/Muffin Liners - 3
Cupcake/Muffin Moulds - 3
Muslin Cloth


  1. Line the cupcake/muffin moulds with paper liners. Keep aside.
  2. Pour the yogurt in the centre of the muslin cloth and tie the cloth tightly.
  3. Hang the tied muslin cloth for draining the water/liquid. Drain over a deep vessel such that you can rest the cloth on the brim of the vessel without the cloth touching the water/liquid collecting in the vessel. 
  4. Place this tied cloth in the refrigerator for 2-3 hours while still being hung on the brim of the vessel. Refrigerating will avoid the yogurt from turning sour.
  5. Collect the hung curd from the cloth, transfer into a small bowl and whisk thoroughly to remove any lumps. The hung curd will now be smooth and creamy like cheese.
  6. Add rose syrup and whisk gently.
  7. Pour the prepared mixture into the prepared moulds.
  8. Freeze the moulds for about 1 hour.
  9. Remove the moulds from the freezer, carefully peel the paper liners off. 
  10. Serve immediately.


Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!