1. Tie curds in a muslin cloth like a pouch.
2. Hang for 15-20 hours or overnight, till very solid.
3. Remove carefully in a bowl.
4. Mix in sugar, leave for an hour.
5. Mix sugar well, push through a sieve, with a rubber spatula.
6. Add mango pulp or pieces, cardamom, crushed saffron.
7. Mix well, chill for at least 1-2 hours before serving.

Making Time : 20 minutes (excluding hanging, standing time)
Makes : 400 gms. approx.
Shelf Life : 2 days refrigerated