Thursday, Dec 20 2007

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Mango Shrikand

Ingredients

1/2 kg. curds
1/4 cup thick mango pulp
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed

  Method:

1. Tie curd in a clean muslin cloth overnight. (6-7 hours).
2. Take into a bowl, add sugar and mix.
3. 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.
4. Pass through a big holed strong strainer, pressing with hand or spatula.
5. Mix in cardamom powder, mango pulp and dissolved saffron and half nuts.
6. Empty into a glass serving bowl, top with remaining nut crush.
7. Chill for 1-2 hours before serving.

Making time: 20 minutes (excluding tying and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated