1. Take chopped mango into the blender. Blend it till you get a smooth puree. 2. Crush the saffron in mortar and pestle. 3. Add crushed saffron into the warm milk mix very well and keep aside. 4. Soak pistachio and almonds in hot water for 10 minutes.Remove the skin and chop it into small pieces. 5. Place the hung curds in a deep bowl and whisk well. 6. Add the mango pulp and powdered sugar and whisk well. 7. Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick yogurt and mix well. 8. Refrigerate for at least 1 hour. 9. Serve chilled. ---------------------------------------------------------------------------
Nutrition
Ingredients
