Ingredients (serves 4 )
Thick yogurt / Curd – 3 cup
Mango Pulp – 1 ½ cup
Cardamom powder – ½ tsp
Saffron Milk – 2 tbs ( Add ¼ tsp of Saffron strands to 2 tbs of warm milk for 15-30 mins )
Crushed Nuts / Pistachios/ Almonds – 2 tbs
Sugar – 1/4 cup or as required
Strain yogurt in a muslin cloth overnight.
Beat the thick yogurt for 1-2 minutes until creamy.
Add mango pulp, Saffron milk,sugar, cardamom powder and mix well and chill for 2 -3 hours
Serve them in individual bowls or cups with crushed nuts on top.
Vineetha Susheeb is a food blogger (Ruchi) and an amateur food photographer with great passion for cooking, baking and cake decoration. Vineetha hails from Kannur, Kerala and is currently living in London with her husband and 5-year old son.