Hung the curd in a muslin, cheese cloth or kitchen napkin for 3-4 hours.

Puree the mangoes. Now add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.

Blend till smooth, pour shrikhand in individual serving bowls.

Chill and serve the amrakhand with some pooris or just have it plain.

Note-even dry fruits of your choice can be added to this shrikhand.