- ⅔ tbsp milk
- 8 leaves saffron
Soak saffron strands in warmed milk
- 333⅓ g greek yoghurt (2%)
- 1⅓ tbsp sugar (extra fine)
Add sugar to yoghurt and mix manually until smooth.
- ⅛ tsp ground cardamom
Add the milk with soaked saffron, and the cardamom to the sweetened yoghurt. Stir until combined. Place in the fridge for around 30 min to chill.
- 6⅔ g cashews (for garnish)
- 6⅔ g pistachios (for garnish)
- 4 slices mangoes
Serve Shirkani with mango slices and chopped cashews and pistachios. Enjoy!