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Blueberry sundae

Ingradiants :
800g/13⁄4lb fresh blueberries
2 tablespoons lemon juice (nimbu ka ras)
1 teaspoon vanilla essence
2 teaspoons cornflour (makai ka atta)
350g/12oz granulated sugar (chini)
600ml/1pt vanilla yogurt (dahi)

Preparation :
Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice  (nimbu ka ras) and vanilla essence. Cook over a medium heat for 5 minutes. Combine the cornflour (makai ka atta) and 2 tablespoons water (atta) , and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar (chini). Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill  until needed.
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