|Plain yoghurt/Homemade curd||16 Ounce (unflavored)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mango pulp||8 Ounce (available in all Indian grocery stores)|
|Cardamom powder||1⁄2 Teaspoon|
|Sliced pistachios||1 Teaspoon, very thinly sliced|
Whip together the sugar and yoghurt till smooth and
creamy in a bowl.
Hang the mixture in a muslin cloth to remove all liquid.
Strain the mango pulp in a similar way to remove most of the liquid.
Mix in the strained mango pulp to the yogurt mixture. Now add the cardamom powder and stir lightly to mix in.
Pour into a large container and chill in the
refridgerator for about 3-4 hrs.
Serve in champgane tulips topped with pistachios.
You can further garnish them with slices of fresh mangoes