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MUSK MELON OR KHARBUJA OR DANGAR CURD CUSTARD

3 TBSP THICK CURD. CURD SHOULD BE FRESH AND SHOULD NOT BE SOUR.
4-5 TBSP. POWDERED SUGAR OR JAGGERY POWDER OR HONEY OR ANY OTHER NATURAL SWEETENER.
½ NO. BIG MUSK MELON OR KHARBUJA. ¼ PORTION FROM ½ THE MUSK MELON MUST BE GRATED AND THE REMAINING ¾ TH PORTION IS TO CHOPPED INTO BITE SIZE CUBES
15 GM. MILK POWDER OF ANY MAKE.
2 TBSP. ROUGHLY POUNDED MIXED DRY FRUITS ( CASHEWS, ALMONDS, PISTA)
4-5 NO. SOAKED AND THINLY SLICED PISTACHIOS FOR GARNISHING
1 TBSP. DRIED ROSE PETALS FOR GARNISHING
1 TSP. MUSK MELON DRY SEEDS FOR GARNISHING
YOU MAY MIX WELL IN SOME FRESH CREAM ALSO.
PINCH OF SALT


FIRSTLY TAKE THICK CURD INTO A LARGE MIXING BOWL. TO IT ADD POWDERED SUGAR + MILK POWDER + PINCH OF SALT AND MIX IT WELL TILL CREAMY LOOK. REFRIGERATE IT FOR 10 MINUTES. TO IT NOW ADD GRATED MUSK MELON OR KHARBUJA AND MIX WELL. ALSO TO IT ADD ROUGHLY CHOPPED MIXED DRY FRUIRS AND MIX WELL. NOW MIX WELL IN MUSK MELON OR KHARBUJA CUBES. TRANSERFER IT INTO DERVING DISH. DECORATE IR GARNISH IT WITH SOME THINLY SLICED PISTACHIOS, DRIED ROSE PETALS AND DRIED MUSK MELON SEEDS. RWFRIGERATE IT FOR 1 -2 HOURS BEFORE SERVING

BON APPETITE MUSK MELON CURD CUSTARD.