Mango Shrikhand

• Vegetarian
• Gluten free

• Produce

  • 2 Mangoes, ripe

• Baking & Spices

  • 2 Cardamom pods, green
  • 1/3 cup Powdered sugar
  • 1 pinch Saffron strands dissolved in

• Dairy

  • 1 Litre of thick yogurt

Found on funfoodfrolic.com

Description

Ingredients

• 2 ripe mangoes, peeled and cubed
• 1 litre of thick yogurt (curd)
• 2 - 3 green cardamom pods
• ⅓ Cup powdered sugar or to taste
• A pinch of saffron strands dissolved in 2 tbsp of warm milk

Directions

• To prepare the mango puree, add the mango cubes in a blender (buy it here) along with a tablespoon of water. Blend till smooth. Transfer to a bowl and keep in the fridge Next place a muslin cloth or clean kitchen cloth over the sieve. Pour yogurt in the cloth, tie the muslin cloth at a higher point in the kitchen with a bowl placed below it. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd. It usually takes 5 - 6 hours to prepare the hung curd or best leave it tied up overnight. Add the hung curd along with mango puree, crushed cardamom pods, saffron soaked in milk and powdered sugar. Blend till combined well or simply whisk together all the ingredients to combine well. Keep the Shrikhand in the fridge to chill down before serving. Serve Mango Shrikhand chilled garnished with chopped mango cubes and pistachio slivers.