Preparation Time : 5 mins + 3 hours | Cooking Time :Nil | Serves: 2-3
Mango pulp 1/4 cup Yogurt | curd 1 cup Milk masala 1 tsp Nutmeg a small pinch Sugar 2-3 tblsp
Method:
- Put the yogurt in a big strainer and keep it for 3 hours or overnight.
- This is to remove the excess water in the yogurt.
- If you have greak yogurt you can skip this step and directly go and make shrikand.
- Take out the mango pulp from alphonso mangoes. Alphonso mangoes gives nice color to the shrikand.
- In a wide bowl add the hung curd, mango pulp, milk masala, nutmeg powder and sugar.
- Mix this well without any lumps.
- Keep covered in the refrigerator for an hour.
- Serve chilled.
- Instead of milk masala you can add chopped nuts, saffron and cardamom powder.
- Use greek yogurt to make instant mango shrikand.
