Hung curd for more than 24 hours, preferably 24 - 30 hours. Curd should be kept in refrigerator during the process of hanging and 600 grams will reduce to around 300 grams.

Whisk the hung curd for 8-10 minutes with hand to make it smooth. Then add sugar + cardamom powder and give a nice mix.

Add chopped fry fruits and mix gently, transfer to serving or setting dish, even the surface with spatula and refrigerate for 3-4 hours or overnight for proper setting.

Garnish with pista or almonds or any dry fruits and serve chilled.