Mango Shrikhand Frozen Yogurt

Step 1

Place a mesh strainer over a large bowl. Make sure that there is enough space between the bowl bottom and the strainer for whey to collect without touching the yogurt. Line the mesh with double layer of cheesecloth or muslin.

Step 2

Add yogurt on top of cheesecloth and tie the ends of the cheesecloth together to form a bundle. Place some weight on top, (I use my heavy cast iron skillet ) Place the bowl in the fridge for at least 10-12 hours. Skip these two steps if you are using greek yogurt to make shrikhand.

Step 3

Add the strained yogurt to a bowl. Add rest of the ingrdedients listed and using a whisk, mix everything. Whisk for good 5-6 minutes so that its little fluffy like whipped cream. You can use a stand mixer as well.

Step 4

Transfer everything to a shallow dish or a 8 inch baking dish. Using a spatula spread the shrikhand evenly. Then cover the dish with a foil and keep in the freezer for 40-50 minutes.

Step 5

After an hour, take the shrikhand out and stir using a soft spatula. At this point it would be thickish and frozen on sides of the baking dish. Use the spatula to stir the frozen yogurt back with the soft. Flatten, fold over and stir. Do this till the entire shrikhand looks soft again.

Step 6

Return to the freezer and let freeze for 4-5 hours, stirring it every 30-40 minutes. Stirring makes sure that no large ice cubes form and the yogurt stays creamy.

Step 7

Once completely frozen, scoop and serve. You can add chopped nuts, saffron strands or nuts as desired on top.