Thick fresh curds - 250 ml

Sugar - 1 cup (200ml), powdered very fine

Cardamom powder - ½ tsp

Saffron - a pinch, warm & powder

Almonds - 7, 8 blanched & chopped

Pistas - 5, 6 blanched & chopped.

Drain the curds thoroughly by tying in a muslin cloth or using the curd strainer. I prefer to keep this in the fridge for 6-8 hrs, to prevent it from becoming sour.

Blend finely powdered sugar with the hung curds, beating with a wooden spoon – do not use the mixie or handblender.

Add spices & mix well.

Pour into individual glass bowls.

Garnish with chopped nuts.

Chill thoroughly before serving.

For mango shrikant, add thick mango pulp with more sugar to the hung curds. Cardamom is not necessary; but saffron gives a delightful taste.

If you add less sugar, the setting will not be firm.