Mango Shrikhand

By Hebbars Kitchen · 15 min

Ingredients

Instructions

1. Use thick, creamy curd (hung curd or chakka).
2. Whisk the curd until smooth and creamy.
3. Add 1 cup mango pulp, ¼ cup powdered sugar and ¼ tsp cardamom powder.
4. Add the saffron milk: soak a few saffron strands in 2 tbsp warm milk, then add it.
5. Mix well until the sugar dissolves into the curd.
6. Fold in the chopped almonds and pistachios gently, then transfer to a serving bowl.
7. Refrigerate until serving, or serve immediately.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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