Whole milk Yogurt - 3 Cups
Powdered sugar - 1/4 Cup (adjust to taste)
Jackfruit pulp preserved - 2 Tbsp (jackfruit blend, cooked & cooled)
Cardamom powder - A pinch
Saffron - Few strands
Pista and cashews chopped - to garnish
Jackfruits pieces - To garnish
1. Strain the yogurt and hang in a cheese cloth overnight.
2. Dissolve saffron in a tsp of milk and add to the strained yogurt.
3. Whip the yogurt, jackfruit pulp, cardamom powder with a whisk attachment.
4. Garnish with pieces of jackfruit and nuts.