Shrikhand is a chilled yogurt pudding , very popular in ‘Gujarat’ state of India, Here is my twist of recipe with mango and caramel Pistachio. Try this and enjoy the summer treat.
Serve: 4

1 kg. Full cream yogurt
1 cup sugar
1 cup Mango Pulp
1 cup Mango, cubed
2 tsp. Cardamom Powder
¼ tsp. saffron strands, soaked in 1tsp. hot milk
20 Pistachios
4 tbsp. light brown sugar
1tsp. Butter
Tie yogurt in the muslin or cheese cloth and hung it for 3-4 hours.
Heat butter in the medium high heat and toasted pistachio till light brown. Add light brown sugar to make caramel. Stir to coat all pistachio with caramel. Remove and keep aside.
Mix sugar with hung yogurt and blend well. Add 1tsp. cardamom powder and saffron in this. Add remaining 1 tsp. cardamom powder in the mango pulp. Mix mango cubes in the yogurt and arrange in the serving cups in the layer of mango puree and yogurt mixture. Chill it for 40-45 minutes. Top with caramel pistachio and serve.


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