Hang curd in a cloth for an hour to drain water completely to get 1/2 cup of hung curd. Set aside. Then crush biscuits roughly and powder to a semi fine mixture.

Then add melted butter to the powdered biscuits and mix well such that the mixture becomes moist. Spoon and fill it up as a base layer in each glass and press firmly with the back of a spoon or fingertips. Leave this in the refrigerator while the other layers are getting ready.

Chop strawberries roughly and blend it with sugar. Heat the puree in a pan until a single boil, I did that though that step is purely optional. Set aside. In a mixing bowl, mix hung curd and cream well.

Add strawberry puree(reserve 1/4 cup for the top layer) and mix well. At this point check for sugar and adjust according to your preference. If adding sugar, beat well until sugar is dissolved completely. Set aside. In a pan add water allow it to boil, keep a small heat resistant cup containing china grass(agar agar) with water. Allow it to boil until you see a clear liquid when the china grass is dissolved completely.