To make Mango Shrikhand, first take a large bowl, place a strainer over it, and then place a thin cotton or linen cloth over the filter.

Pour 400 gm of Fresh curd over the cloth.

Press and squeeze out the excess water from the curd in the bowl.

Transfer the grey-colored water to a separate bowl. Keep it aside.

Now, again place the strainer over the large bowl. Place the curd along with the cloth over it. Fold the cloth properly.

Place a plate over the cloth and some heavy weight over the plate. Refrigerate it for 4 hours so that any leftover water is squeezed out and it doesn’t become sour.

Now, transfer it to the bowl. Use a hand whisker and a spoon to beat it until it becomes creamy.

Add Saffron Milk. ½ tsp Saffron soaked in warm boiled milk.

Beat it again using a spoon to mix it well. Keep it aside.

Wash and dry 4 Sweet Mangoes. Cut and chop them into small pieces.

Add the chopped mango pieces to a grinder and blend to get a smooth, creamy paste-like texture.

Now, pour the mango paste into the bowl containing the Curd mixture. Mix using a whisker to get a smooth and rich Mixture.

Add 2 tbsp Powdered sugar. Mix well.

Refrigerate the mixture for 3-4 hours.

The delicious Mango Shrikhand or Amarakhand is ready now. We will serve it traditionally in a small mud bowl.

Garnish with chopped nuts, dried rose petals, and saffron strands. Enjoy.