Mango Shrikhand
Ingredients: 2 cups yoghurt (for hung curd); 1 cup mango pulp; ¼ tsp cardamom powder; 2 tbsp saffron milk (soak a few strands in 2 tbsp warm milk); 1 tbsp chopped pistachios and almonds; 2 tbsp powdered sugar (optional)
Method:
To prepare the hung curd, place muslin cloth over a a strainer and deep place that in a bowl. Put yoghurt in the cloth; gather edges and squeeze up lightly to drain cloth at the whey. Tie the top and allow curd hrs in to drain for 4-5 refrigerator. Make sure the bowl is enough that collected deep liquid doesn’t touch strainer. Once done, the empty your hung a bowl and curd out in mix in mango pulp, cardamom saffron milk, powder, dry fruit and sugar. Whisk smooth. Serve chilled, till ideally with hot puris.