|Caster sugar||1 Kilogram|
|Sliced pista/Sliced charoli||200 Gram|
|Cardamom powder||1 Teaspoon|
|Alphonso mangoes||6 , skinned and cut into tiny pieces (When In Season)|
Heat the saffron and place in 2 tablespoons of hot milk in a cup.
Take the yoghurt and hang it in a muslin cloth for 2 to 4 hours. Transfer to a stainless steel bowl and mix in the saffron and cardamom and gradually the caster sugar and whisk till smooth. Taste for sugar. Chill. Mix in mango pieces if available.
Serve in little silver katoris topped with sliced pistas or charoli.