Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds.