MANGO SHRIKHAND

Ingredients

Yoghurt - 2.5 Cups
Mango Pulp - Half Cup
Milk - 2 Table spoon

Icing Sugar - 2 Table Spoon (according to taste)

Saffron - 1/4 Teaspoon
Cardamom Powder - 1/2 Teaspoon
Almond Slices - 1 Teaspoon
Pistachio Slices - 1 Teaspoon
Honey - 1 Teaspoon
Pomegranate Seeds - 1/4 cup


Method

Hang the yoghurt in a muslin cloth for 4 to 5 hours. Discard the water and transfer the collected curd into a dish. In an other small bowl take 2 table spoons of warm milk and add the powdered saffron, allow to stand for 10 minutes. Mix the cardamom powder and icing sugar in the milk. Beat the curd with mango pulp till creamy. Mix the milk mixture into the curd.

Transfer to a serving dish and refrigerate for 2 hours. Garnish with almonds, pistachio slices and honey. Decorate with pomegranate seeds and serve.

Cooks Note: Serves 2. Add more sugar if needed.