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Kesar Shrikhand
Ingredients
| 1 pinch | Saffron |
| 1 pinch | Nutmeg (powder) |
| 2 cups | Epigamia Zero Added Sugar Mango Greek Yogurt |
| 3 tsp | Powdered jaggery |
| 4 tbsp | Milk (warm) |
| 1 tsp | Cardamom powder (green) |
| 12 | Almonds (blanched, peeled & sliced) |
| 21 | Pistachios (blanched, peeled & sliced) |
Directions
| Step 1 | Empty up the two cups of Epigamia Zero Added Sugar Mango Greek Yogurt into a bowl. |
| Step 2 | In a small bowl of water, add a few saffron strands and leave it till the water turns orange-red in color. |
| Step 3 | Add jaggery, fresh mango puree, saffron water, and a tinge of cardamom to the yogurt bowl. |
| Step 4 | Whisk all the ingredients till the mixture is smooth. |
| Step 5 | Pour the shrikhand in serving bowls and let it sit in the fridge for a few hours. |
| Step 6 | Garnish it with slivers of pistachio, almond, dried rose petals, and saffron. |
