Mango pulp 1/4 cup Yogurt | curd 1 cup Milk masala 1 tsp Nutmeg a small pinch Sugar 2-3 tblsp
Put the yogurt in a big strainer and keep it for 3 hours or overnight. This is to remove the excess water in the yogurt. If you have greak yogurt you can skip this step and directly go and make shrikand. Take out the mango pulp from alphonso mangoes. Alphonso mangoes gives nice color to the shrikand.
In a wide bowl add the hung curd, mango pulp, milk masala, nutmeg powder and sugar. Mix this well without any lumps.
Keep covered in the refrigerator for an hour. Serve chilled.
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