Ingredients

• 1/2 kg - curds
• 1/4 cup - thick mango pulp
• 300 g - sugar
• 1/2 tsp - cardamom powder
• Few strands - saffron
• 1/2 tbsp - pista and almond crushed

How to Make Mango Shrikand

• Tie curd in a clean muslin cloth overnight. (6-7 hours).
• Take into a bowl, add sugar and mix.
• Keep aside for 25-30 minutes to allow sugar to dissolve.
• Rub saffron into 1 tbsp milk till well broken and dissolved. Keep aside.
• Beat well till sugar has fully dissolved into curd.
• Pass through a big holed strong strainer, pressing with hand or spatula.
• Mix in cardamom powder, mango pulp and dissolved saffron and half nuts.
• Empty into a glass serving bowl, top with remaining nut crush.
• Chill for 1-2 hours before serving.