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Emily Vega
Indian hangop (shrikand)
Indian dessert of whole yogurt, milk, cardamom, caster sugar, mango and pistachios.
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Ingredients
Directions
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Rinse the tea towel under the tap and wring out. Place the tea towel in a sieve and place it on a bowl or pan.
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Pour the yogurt into the tea towel and leave to drain in the refrigerator for 1 night.
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Heat the milk with the cardamom and saffron until it does not boil. Remove the pan from the heat and dissolve the sugar.
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Allow to cool for 20 minutes. Spoon the drained yogurt into a bowl. Mix the milk through it.
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Peel the mangoes. Cut the flesh into cubes and serve on the yogurt. Chop the nuts coarsely and sprinkle the heap with them.
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Nutrition
300Calories
Sodium3% DV80mg
Fat17% DV11g
Protein22% DV11g
Carbs13% DV38g
Fiber12% DV3g
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