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Ingredients6 h 10 m servings 343 cals
Original recipe yields 2 servings
- Line a colander with a clean piece of cheesecloth. Place colander over a tall vessel to collect the dripping water.
- Pour yogurt onto the cheesecloth and gently twist the ends. Tie the ends into a knot above the yogurt. Let drain and thicken in the refrigerator, 5 hours to overnight.
- Whisk yogurt, mango puree, confectioners' sugar, and cardamom in a bowl until well blended. Refrigerate shrikhand for 1 to 2 hours. Garnish with crushed almonds and serve chilled.
- Cook's Note:
- Use curd (Indian dahi) in place of yogurt if available.
Per Serving: 343 calories; 7.7 g fat; 54.7 g carbohydrates; 16.6 g protein; 17 mg cholesterol; 201 mg sodium. Full nutrition