Name: Mango Shrikhand
Ingredients: 8-10 Strands Saffron; 1 Teaspoon Warm Milk; 350 Grams hung Curd, or Greek Yoghurt; 1 Mango, Pureed approx 110 ml; 3 Tablespoons Powdered Sugar, adjust based on the sweetness of mangoes; ¼ Teaspoon Cardamom Powder; 7-8 Blanched Almonds, blanched, peeled and cut into slivers; 7-8 Blanched Pistachio Nuts, blanched and cut into slivers

Ingredients

8-10 Strands Saffron
1 Teaspoon Warm Milk
350 Grams hung Curd, or Greek Yoghurt
1 Mango, Pureed approx 110 ml
3 Tablespoons Powdered Sugar, adjust based on the sweetness of mangoes
¼ Teaspoon Cardamom Powder
7-8 Blanched Almonds, blanched, peeled and cut into slivers
7-8 Blanched Pistachio Nuts, blanched and cut into slivers

Steps

Leave the saffron strands in the warm milk for 10 minutes.
Put the hung curd, mango puree, powdered sugar, cardamom and saffron milk together in a bowl and whisk until smooth, with no lumps.
Divide into smaller serving containers and top with cut almonds and pistachio. Refrigerate to chill for 2 hours, then serve cold.