MANGO SHRIKHAND or AMAR KHAND

Hung the curd in a muslin cloth for 3-4 hours. The whey will drip, so keep a bowl or pan below to collect the whey. After 3-4 hours you will get a thick yoghurt.

Chop the mangoes and puree them.

Add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.

Blend till smooth.

Pour mango shrikhand in individual serving bowl.

Chill and serve the amarkhand with some pooris or just have it plain.