Mango Shrikhand

• Chill curd for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 500 ml curd
• 1/2 teaspoon saffron
• 3 tablespoons warm milk
• 2 tablespoons granulated sugar
• 4 green cardamom pods
• 2 cups diced mango
• Chopped pistachios
• Mint leaf

1. 1Place a metal colander over a glass bowl, line with cheesecloth, and pour 500 ml of curd onto it.
2. 2Gather the cheesecloth, gently squeeze, then flatten the curd, place a plate and heavy weight on top, and leave for 2 hours to make hung curd.
3. 3Place 1/2 teaspoon saffron strands in a glass, pour 2 tablespoons warm milk over it, stir, and set aside to infuse.
4. 4Grind 2 tablespoons granulated sugar and 4 green cardamom pods into a fine powder in a grinder.
5. 5Add 2 cups diced mango pieces to the grinder and blend until a smooth, thick mango puree forms.
6. 6Remove the hung curd from the cheesecloth, place it into a bowl, and add 1 tablespoon of the prepared saffron milk.
7. 7Vigorously whisk the hung curd and saffron milk until smooth, creamy, and lump-free.
8. 8Pour the prepared mango puree over the whisked hung curd.
9. 9Gently fold and swirl the mango puree into the hung curd until uniformly mixed, creating the Mango Shrikhand.
10. 10Serve the Mango Shrikhand garnished with chopped pistachios, diced mango pieces, saffron strands, and a fresh mint leaf.

These instructions are our analysis of the original video. Watch on YouTube →