Indian Yogurt Dessert with Exotic Fruits (Shrikhand)

Ingredients

• 1 kg natural yogurt (3.5% fat content)
• 125 g powdered sugar
• 1 pinch ground cardamom
• 1 tsp ground saffron
• 75 g almonds
• 50 g Pistachios
• 1 small mango
• saffron strands (for garnish)
• 2 tbsp raisins
• 1 tsp vanilla essence

Instructions

1. 1.

   Line a sieve with a cotton cloth, pour the yogurt in and let it drain overnight.

2. 2.

   Whisk the drained yogurt in a food processor with sugar, saffron, and cardamom until creamy. Slice almonds into sticks, peel and roughly chop pistachios. Peel the mango, cut around the pit into slices, dice, and distribute onto four bowls.

3. 3.

   Mix the yogurt cream with half of the almonds and pistachios, then spoon over the bowls. Sprinkle the remaining almonds, pistachios, and saffron strands on top. Chop raisins together with vanilla essence and scatter them in the center.