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Ingredients
| 600ml Full Cream Milk |
| 5g Cardamom Powder |
| 100g Pistachios |
| 200g Sweetened Condensed Milk |
| 220g Plain Yoghurt |
| 1kg Fresh Ripe Mangoes |
| 2 Tablespoons Light Brown Sugar |
| A Pinch Saffron Threads |
Methods
1. Finely chop pistachio with your Hand Blender. Set aside for garnishing.
2. Drain off excess liquid from plain yoghurt with strainer.
3. Peel and cut mangoes into cubes. Blend with cardamom powder and light brown sugar to form puree with your Hand Blender.
4. In a medium-sized pot, heat up full cream milk and saffron threads. Simmer to half its volume.
5. Strain reduced milk over mango puree to remove saffron threads. Mix well.
6. Add plain yoghurt and sweetened condensed milk. Mix well until smooth.
7. Portion combined mixture into ramekin. Chill to set in refrigerator for about 50 minutes.
8. Serve with chopped pistachios.
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