|Empty up the two cups of Epigamia Zero Added Sugar Mango Greek Yogurt into a bowl.
|In a small bowl of water, add a few saffron strands and leave it till the water turns orange-red in color.
|Add jaggery, fresh mango puree, saffron water, and a tinge of cardamom to the yogurt bowl.
|Whisk all the ingredients till the mixture is smooth.
|Pour the shrikhand in serving bowls and let it sit in the fridge for a few hours.
|Garnish it with slivers of pistachio, almond, dried rose petals, and saffron.