Makes 4 small glasses
- 200 gm hung curd
- 100 gm mixed berry jam
- 20 gm castor sugar
- 15 ml lemon juice
- In a bowl, mix hung curd, lemon juice and sugar. Transfer the mixture into a piping bag.
- In another bowl, take the berry jam. Use a spoon to soften the texture, and transfer into a piping bag.
- In medium-sized glasses, pipe ¾ of the glass with the yogurt mixture. Top with a layer of berry jam.
- Refrigerate for at least 2 hours before serving.