Mix together hung curd cream and milkmaid whisk ki properly to breakdown all the lumps

In a individual oven proof moulds put the mixture evenly, keep it aside

Take a aluminium tray put enough water in it put the moulds in the water (Make sure the water level should be up to half of the moulds)

Put the tray in the oven and bake at 180 dc for 12-15 mins.

Remove from the oven prick with tooth pick if the tooth pick comes clean then your dessert is ready.

Cool down put in the freezer for at least 3-4 hrs.

Serve with your choice of fruit on top and leaf of basil