firstly, place a sieve in a large mixing bowl. make sure there is enough space for water to accumulate at the bottom of the bowl without touching the sieve.
further place a cheese cloth or a hand kerchief into the bowl.
pour 2 cups of fresh – thick curd.
get the cloth together and tie it tightly.
furthermore, refrigerate it overnight. make sure to refrigerate else the curd will turn sour and need to add more sugar.
the next day, we can see the water has separated from the curd.
thick and creamy curd is ready which is also known as hung curd or chakka.
whisk smooth till it turns creamy with the help of whisk.
further, add 1 cup mango pulp, ¼ cup powdered sugar and ¼ tsp cardamom powder.
also add saffron milk. to prepare saffron milk, soak few strands of saffron in 2 tbsp of warm milk.
mix well making sure the sugar gets dissolved in curd.
also add in few chopped almonds and pistachios.
mix gently and transfer to the serving bowl and garnish with few chopped mangoes and dry fruits.
finally, mango shrikhand / amrakhand is ready. store in refrigerator or serve immediately.