2 medium sized mangoes, preferably Alphonso
500 ml thick curd
3-4 tablespoon sugar
1 tablespoon cardamom powder
2-3 saffron strands
Tie the curd in muslin cloth for atleast one hour till all the water from the curd gets drained away. This is called hung curd.
Extract the pulp from mangoes. Do not mix water. Blend the mango pulp in a blender.
To this, mix sugar and cardamon powder. Add the curd and mix well. This can be done using a hand blender. If hand blender is not there, then this can be done using a mixie.
Garnish with saffron strands.
Refrigerate for an hour and serve chilled.
Tastes best with pooris 🙂
Linking this to Event by Archana’s Kitchen – Summer Fiesta.