Ingredients
| • | Jamuns,seeded | 300 grams |
| • | Sugar | 1 cup |
| • | Digestive biscuits | 8-10 |
| • | Butter | 1 1/2 tablespoons |
| • | Hung yogurt | 1 cup |
Method
Mix together 1 cup sugar and seeded jamuns in a non stick pan and cook till pulpy. Transfer into a mixer jar and grind to a pulp. Set aside to cool.
Grind together digestive biscuits, butter and the remaining sugar and transfer into a bowl.In another bowl, mix together yogurt and the jamun pulp.
Place the biscuit mixture in 4 glasses and press it firmly with the back of the spoon. Top it with the yogurt-jamun mixture. Slice the remaining jamuns and garnish each glass with them. Chill and serve.
Mix together 1 cup sugar and seeded jamuns in a non stick pan and cook till pulpy. Transfer into a mixer jar and grind to a pulp. Set aside to cool.
Grind together digestive biscuits, butter and the remaining sugar and transfer into a bowl.In another bowl, mix together yogurt and the jamun pulp.
Place the biscuit mixture in 4 glasses and press it firmly with the back of the spoon. Top it with the yogurt-jamun mixture. Slice the remaining jamuns and garnish each glass with them. Chill and serve.
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