This deliciously refreshing and creamy Indian dessert comes together with Greek yogurt and mango. The sweet and tangy taste makes for a  wonderfully different dessert that’s elevated with the flavor of cardamon and saffron.

Top it with a gulab jamun or serve in a bowl or ice cream cone for a decadent fusion Indian dessert.

Servings: 4.

Time: traditional approach is 4 hours or a quick approach is 15 minutes.

Ingredients:

• 2 cups Greek Yogurt (I use fat free but full fat will make it a lot more decadent)
• 1.5 cups unsweetened mango pulp (if pulp is sweetened, then reduce sugar. If making pulp instead of buying it, use 3 large sweet mangoes, scoop the fruit out and blend to make a pulp).
• 6 tablespoons sugar (ground – not confectioners sugar, see instructions below)
• 3/4 teaspoon cardamon seeds crushed
• A pinch of saffron strands optional
• 1 tablespoon warm milk
• 1 tablespoon chopped pistachios

Method:

• Warm the milk in a bowl and stir in the saffron threads. Set aside.
• In a blender, grind the sugar to a powder. It allows the sugar to dissolve easily and you won’t get the grainy texture when you mix the ingredients.
• For a thicker dessert, if time permits take this step of hanging yogurt to remove the water. If time is short, move to the next step. The taste doesn’t change. If you follow this step, take a cheesecloth and line a large sieve with a double layer of the cloth. Hang the sieve over a large bowl with space at the bottom where the water can collect once it escapes from the yogurt Pour the yogurt into the cloth, gather the corners of the cloth and tie it into a tight bundle. Let the sieve hang for 3-4 hours so the water drains from the yogurt. Then add the yogurt into a mixing bowl.
• If you’re time constrained, skip the step above of hanging the yogurt. The texture is not as thick but the taste is the same. In a mixing bowl, add in the yogurt, sugar, mango pulp, saffron-infused milk, and cardamon powder. Whisk the ingredients until smooth. Serve cold garnished with nuts/pistachios.
• To make bigger portions, double the ingredients.