• 1 cup mango pulp (from 2 mangoes)
  • 2 cups hung curd or Greek yogurt
  • 1 tablespoon milk
  • A few strands of saffron
  • 1/4 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • Pinch of nutmeg
  • 1/4 cup walnuts, soaked overnight


  1. Soak walnuts in some water, and keep overnight.
  2. Place a sieve over a bowl and line it with muslin cloth. Place 3 cups curd in the muslin cloth, and bring the edges of the muslin cloth together and tie one edge tightly around the rest. Place a heavy bowl on the tied muslin cloth bundle. Refrigerate the bowl for 4 hours, or overnight.
  3. Next day, with as little water possible grind the walnuts into a smooth paste.
  4. Soak the saffron in warm milk.
  5. Peel and chop the mangoes and add to the blender with the walnut paste. Puree.
  6. In the same blender with the mango puree in it, add the thick hung curd. Also add, ½ cup powdered sugar, cardamom powder and the saffron soaked in milk.
  7. Blend till the mixture is smooth and even.
  8. Chill the mango shrikhand in the refrigerator and serve in bowls.