A pinch of saffron strands dissolved in 2 tbsp of warm milk
To prepare the mango puree, add the mango cubes in a blender (buy it here). Blend till smooth.Transfer to a bowl and keep in the fridge
Next place a muslin cloth or clean kitchen cloth over the sieve. Pour yogurt in the cloth, tie the muslin cloth at a higher point in the kitchen with a bowl placed below it. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
It usually takes 5 - 6 hours to prepare the hung curd or best leave it tied up overnight.
Add the hung curd along with mango puree, cardamom powder, saffron soaked in milk and powdered sugar. Whisk till combined well or simply pulse in the blender.
Keep the shrikhand in the fridge to chill down before serving.
Serve Mango Shrikhand chilled garnished with chopped mango cubes and pistachio slivers.