Mango Shrikhand or Amrakhand

 
 
MANGO SHRIKHAND

Shrikhand is a yogurt based dessert popular in western parts of India. The name shrikhand is derived from the Sanskrit word “Shikharini” meaning curd prepared with added sugar, flavouring agents (saffron etc.), fruits and nuts.
It's derived from Shir + Khand - shir or Milk (curd is prepared from milk)+ khand or Sugar.

Mango shrikhand or Amrakhand is the variation to the plain shrikhand recipe. This is the popular version in Maharashtra.
Shrikhand itself is a very delicious dessert and the addition of mangoes does make it all the more scrumptious.
In season or off season who can say no to Mangoes.
 
 
I think Shrikhand is the most simple recipe where in Mango pulp is added to the hung yogurt along with sugar. As fresh mangoes are not available during this time of the year so I have used the canned mango pulp. However, the fresh mango pulp gives better results. The yogurt used is full fat yogurt.

Making mango shrikhand is easy but time consuming, of course it does not require your cooking time or preparation time. You just need to pre-plan. We need thick, hung yogurt/curd. For that, water or the whey has to drain out completely. This will take about 4-5 hours at least. So plan ahead of time, tie the yogurt in muslin/cotton cloth into the strainer. Let it drain.

Once you get the thick, strained yogurt aka ‘Chakka’, you will need to add rest of the ingredients and mix. It will take roughly 10-15 minutes and you are done.

One look at these cute glasses and I am sure you just can't stop yourself gorging on them.
 
 
 
 Let's make this super easy and super yummy dessert by looking at the ingredient list.

INGREDIENTS:

Yogurt – 1 kg ((full fat) after draining the whey you will left with approximately 350 grams of yogurt)

Mango pulp- 1/2 Cup
Sugar - 1/2 Cup
Saffron – few strands
Green cardamom seeds powder – 1/2 teaspoon
Chopped nuts (almonds, cashews, pistachios) and dried Rose petals – 3-4 tablespoons, to garnish.

DIRECTIONS:

Hung the curd in a muslin or cheese cloth for 4-5 hours or preferably overnight.

For this take a deep bowl and a strainer, the arrangement should be so as that the strainer should not be touching the base of the bowl.
 
 

You will see that the whey will start collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.

After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt or chakka.
 
 

Take that hung curd.

Add in the the mango pulp,cardamom powder, saffron and sugar.
 
 
With the help of blender blend to a smooth consistency.
 

Garnish with chopped nuts and rose petals.

Pour shrikhand in individual serving bowls.

Chill and serve the amrakhand with some pooris or It can be served as a dessert too.
 
 




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