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November 10, 2020
1 pinch saffron
1 pinch nutmeg (powder)
2 cups of Epigamia Zero Added Sugar Mango Greek Yogurt
3 teaspoons powdered jaggery
4 tablespoons milk (warm)
1 teaspoon cardamom powder (green)
12 almonds (blanched, peeled & sliced)
21 pistachios (blanched, peeled & sliced)
1Empty up the two cups of Epigamia Zero Added Sugar Mango Greek Yogurt into a bowl.
2In a small bowl of water, add a few saffron strands and leave it till the water turns orange-red in color.
3Add jaggery, fresh mango puree, saffron water, and a tinge of cardamom to the yogurt bowl.
4Whisk all the ingredients till the mixture is smooth.
5Pour the shrikhand in serving bowls and let it sit in the fridge for a few hours.
6Garnish it with slivers of pistachio, almond, dried rose petals, and saffron.