Plum Shrikhand Canapes

Tie up yoghurt in a clean cloth and place it in a strainer underneath which there is a bowl for collecting the whey.

Now leave it on the kitcher counter if the weather is cold and if it's humid and hot,the best place is the refrigerator. This is done to safeguard it from spoiling.

After 24 hours, take out the thick strained yoghurt or hung curd. Make a puree of ripe and juicy plums with the powdered sugar added to it.

Stir in this puree and the cardamom powder in the hung curd. Mix well until blended properly. Refrigerate until chilled.