Take a muslin cloth, spread it on a sieve and place it on a big bowl. Pour the curd onto the cloth.
Pull out the edges of the cloth & tie the cloth such that you form like a ” potli “. Hang the curd at a height for 3-4 hours. The whey ( greenish water from curd ) will drip, so keep a large bowl below to collect the whey.
Don’t hang the cloth in a warm place. The curd will get too sour. If the temperature is more, better keep it in the fridge. Prevents getting sour.
Meanwhile, prepare Mango puree. In a mixer blend mango, sugar and cardamom.
Transfer the mango puree to a pan. Keep it on the flame and saute for 3-4 mins. Let it thicken a bit.
You can add blended mango puree directly to curd and whisk but sauteing a bit and thickening the puree, makes it more tasty and creamy.
Keep aside the tasty mango puree to cool .
Soak saffron strands in warm milk and keep aside .
After 3-4 hours, all the liquid/whey would have been drained out. We will be left with very thick yoghurt ie hung curd.
Transfer the hung curd to a wide bowl.
Add cool mango puree into the thick yoghurt.. Whisk nicely to make it smooth
Add in saffron milk and milk .
Combine everything well nicely using a whisk. Make sure there are no lumps and it becomes creamy .
Do not whisk or stir vigorously otherwise shrikhand will become runny and thin consistency.
Lastly add some chopped nuts to the mango shrikhand and combine.
Refrigerate Mango Shrikhand so that it gets chill .
Pour the mango shrikhand in serving bowls and garnish with some chopped nuts & mango .
Enjoy chilled Shrikand as such as a dessert or relish them as side dish with Pooris / chapathis .