1.Hung the curd in a muslin cloth for 3-4 hours. The whey will drip, so keep a bowl or pan below to collect the whey. After 3-4 hours you will get a thick yogurt.

2.Chop the mangoes and puree them.

3.Add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.

4.Blend till smooth.

5.Pour mango shrikhand in individual serving bowls.

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