• Makes 4 small glasses
  • Cook Time

    2h 15m


  • 200 gm hung curd
  • 100 gm mixed berry jam
  • 20 gm castor sugar
  • 15 ml lemon juice


  1. In a bowl, mix hung curd, lemon juice and sugar. Transfer the mixture into a piping bag.
  2. In another bowl, take the berry jam. Use a spoon to soften the texture, and transfer into a piping bag.
  3. In medium-sized glasses, pipe ¾ of the glass with the yogurt mixture. Top with a layer of berry jam.
  4. Refrigerate for at least 2 hours before serving.
Pooja Dhingra

Pooja Dhingra

Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.

See more