1 1/2 cup
Green cardamom powder
Mix together sugar and kiwi puree in a non stick pan and cook till the mixture thickens or becomes pulpy.
Transfer this mixture into a bowl and cool it on an ice bath. Add yogurt, chocolate chips, cardamom powder and pistachios and mix well.
Chill in a refrigerator. Transfer into reserved kiwi shells and serve chilled. [Slice the upper end of the kiwis and scoop out the pulp to make the purée. Reserve the shells to serve the shrikhand.]