Ingredients:

• 500 g – fresh well set curds
• 1/2 cup – thick alphonso Mango pulp or pieces
• 1/2 cup – Sugar
• 1/2 tsp – Cardamom
• 10-12 – Saffron strands

Method:

1. Tie curd in a muslin cloth like a pouch.
2. Hang for 15-20 hours or overnight, till very solid.
3. Remove carefully in a bowl.
4. Mix in sugar, leave for an hour.
5. Mix sugar well, push through a sieve, with a rubber spatula.
6. Add mango pulp or pieces, cardamom, crushed saffron.
7. Mix well, chill for at least 1-2 hours before serving.

Recipe courtesy of Saroj Kering