2 ripe Mangoes
400 gm full cream Curd
6 tbsp caster sugar
1/4 tsp Cardamom powder
3 tbsp chopped pistachios
10-12 strands of Saffron
1 tbsp warm milk
Put the curd in a thin muslin cloth and hang it for at least 2-3 hours, so that all the whey is drained and you get thick and creamy hung curd.
Peel the mangoes and cut into pieces.
In a blender add chopped mangoes,sugar and cardamom powder and make a puree.
Beat the hung curd with the hand mixer until smooth.
Add the mango puree to it and mix well.
Soak saffron strands in tbsp of warm milk and add it to mango shrikand and mix well. Adjust the sugar if required.
Transfer it in the serving bowl and garnish with chopped Pistachio, chopped mangoes and strands of saffron.
Keep it in fridge for couple of hours to chill before serving.