Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used for this recipe.
In a bowl mix together the hung yoghurt and mango puree. Mix together and pass it through a sieve to avoid any lumps.
Add the powdered sugar, cardamom powder and rose water. Give it a mix and add the saffron (saving few to garnish).
Transfer to individual bowls. Garnish with cashews, saffron and mint leaves. Serve chilled.
