Instructions

1. To make the shrikhand, place a strainer over a bowl. Cover the strainer with 3 layers of cheesecloth. Pour the yogurt into the cheesecloth. Pull up all the corners of the cheesecloth and twist it tight. Place a plate and a heavy jar or can on top of the cheesecloth. Refrigerate for 8 hours.
2. The next day, add the saffron to the warm milk and let it bloom for 5 minutes. Remove the yogurt from the cheesecloth and place it into a medium bowl. Whisk in the powdered sugar, bloomed saffron and milk, and cardamom. Whisk until well incorporated. Place plastic wrap directly onto the surface of the yogurt and refrigerate for 4 hours.
3. While the shrikhand is chilling, toast the pistachios and charoli seeds in a skillet over medium heat for 3 to 5 minutes, or until fragrant. Once done, pour into a bowl and set aside to cool. Add the speculoos biscuits to a blender and pulse until you have coarse crumbs. Set aside.
4. After the shrikhand has rested, whisk the shrikhand for 2 minutes so it's nice and fluffy. Spoon the shrikhand into a piping bag and snip off the tip of the bag so there is a 1-inch opening. Set aside.
5. To make the whipped cream, add the cream, sugar and vanilla to a large cold bowl. Use a hand mixer to whip the cream on high for 5 minutes, until it forms stiff peaks. Spoon into a piping bag and snip off the tip of the piping bag so there is a 1-inch opening. Set aside.
6. To assemble the parfait, spoon 1/4 cup of the speculoos cookies crumbs into the bottom of each of 8 cups. Pipe about 1/4 cup of the shrikhand on top of the cookie crumbs. Spoon 1 tablespoon of mango on top, and then top with whipped cream. Sprinkle the chopped pistachios and charoli seeds on top. Refrigerate until you are ready to serve.