Shrikhand with Mango Pulp

Ingredients:
2 cups yogurt made from whole milk
1 can condensed milk
1/2 cup mango pulp
2-4 green cardamoms, powdered
3-4 drops of rosewater
Pinch nutmeg
A few almonds or pistachios, blanched
 

Preparation:

Hang the yogurt for about 45 minutes in a fine muslin cloth until all the water drains away.
Remove yogurt from the cloth and transfer it into a clean bowl.
Add condensed milk, mango pulp, rosewater, nutmeg, and cardamom powder to thick yogurt.
Blend all the ingredients until you get a creamy paste.
Garnish with blanched nuts of your choice.
Chill and serve.