Directions

•  Take hung curd in a bowl. Whisk to smoothen the curd.
Soak the saffron strands in 1 tbsp of water.
•  In a bowl, add chopped dried cranberries, saffron, breakfast sugar and cardamom powder.
•  Place it in individual serving ware and set it in refrigerator.
•  Sprinkle a bit of sugar on top and blow torch it to achieve a beautiful crust on top.
•  Garnish with dried cranberries.

5 servings