Mango shrikhand/ Amrakhand is a delicious and quick to make yogurt/ curd based dessert simply prepared by adding mango puree to hung curd and flavored with cardamom and saffron strands.

You might be knowing why this amrakhand post is here! What? You heard me? I heard you guys too! Yes mango season is here and we can’t forget to relish this golden beauty just like that or in the form of dessert. So here is one such yummy mango dessert that requires 0 cooking yet has little prep work still yielding delish output.

Though the dessert is very simple to make there are few things which we need to keep in mind while preparing it:

• Make sure that the curd is not sour at all, as it will make the dessert taste sour.
• Choose the mango when it is perfectly ripe and good color mangoes (red tone) yields appealing color shrikhand.
• Quantity of sugar depends on the sourness of the curd and the sweetness of the mangoes (Malgova and Baigan palli variety is super sweet). Sugar can be substituted with honey also. At home they sometimes use condensed milk too instead of sugar.

So let’s get to the making of amrakhand!

Few other interesting summer treats below:

• Rose falooda
• Kulfi
• Kulfi falooda
• Mango falooda
• Mango popsicle/ Kulfi
• Rose milk
• Nannari sarbath
• Honeydew melon juice
• Cold coffee
• Semiya/ Vermicelli ice

Mango shrikhand recipe, Amrakhand recipe

2020-05-24 23:34:39

Serves 2

Print

Prep Time

4 hr 10 min

Total Time

4 hr 10 min

Prep Time

4 hr 10 min

Total Time

4 hr 10 min

Ingredients

1. 1. Curd/ Yogurt – ½ cup
2. 2. Mango puree – ¼ to ½ cup
3. 3. Powdered sugar – 1 to 2 tsp
4. 4. Cardamom powder – ¼ tsp
5. 5. Saffron – few
6. 6. Warm water – 1 tsp
7. 7. Pistachios – ½ tsp (chopped)

Note

1. * 1 cup = 235 ml

Instructions

1. In a muslin cloth add curd. Tie it tight and leave the curd in cloth in a colander aside for 3 to 4 hours in refrigerator so that it wont turn sour. I left it outside only and it perfect. In a tsp of water add saffron strands. Mix it gently and leave it aside.
2. After 3 to 4 hours squeeze out all the excess water and discard it. When you open the muslin cloth you will not a ball of curd similar to chenna /paneer which is called hung curd.
3. Now in a bowl add hung curd, mango puree, cardamom powder, saffron strands from warm water and powdered sugar. Whisk everything well until combined. Now transfer the mango shrikhand to a bowl and refrigerate it for 2 hours. Serve it cold with chopped pistachio, saffron strands as garnish and some mango puree as well if preferred.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Mango shrikhand with step by step images

1. In a muslin cloth add curd. Tie it tight and leave the curd in cloth in a colander aside for 3 to 4 hours in refrigerator so that it wont turn sour. I left it outside only and it perfect. In a tsp of water add saffron strands. Mix it gently and leave it aside. After 3 to 4 hours squeeze out all the excess water and discard it. When you open the muslin cloth you will not a ball of curd similar to chenna /paneer which is called hung curd.
   
2. Now in a bowl add hung curd, mango puree (chop mango, add it in a blender and blend it well to get puree), cardamom powder, saffron strands from warm water and powdered sugar. Whisk everything well until combined. Now transfer the mango shrikhand to a bowl and refrigerate it for 2 hours. Serve it cold with chopped pistachio, saffron strands as garnish and some mango puree as well if preferred.
   

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