Recipe by: Tejashree Datey
Source: Family Recipe
- 1 kg full cream set yoghurt (I used Nestle Asli)
- 2 cups sugar
- Mango pulp of 2 mangoes
- 1 Mango cut in pieces
- Chopped pistachios
- Pour 1 kg yoghurt in muslin cloth and hang it for 8-10 hours to get 400 grams of hung curd. Put hung curd in a bowl and refrigerate for an hour.
- Now add about 2 cups of sugar and mango pulp and stir. Once the sugar starts dissolving a cream consistency will be formed.
- Serve cold with Mango pieces and chopped pistachios.
Download PDF here: Indian Mango Shrikand