Amrakhand / Mango Shrikhand

Recipes

Amrakhand is a popular Maharashtrian variation of Shrikhand ( a yogurt based dessert) . As the name suggest, Amra means related to Mango ( in Marathi) so a Mango Shrikhand ( ripe mango pulp blended with Shrikhand) is Amrakhand. This exotic sweet dish is one of the easiest Mango desserts that can be made in a jiffy ( if we exclude the time for making hung curd). I make this creamy , soft and delicious sweet dish on special occasions and on festival like Gudi Padwa and more often during Summers as we get fresh Mango pulp , though it can be made using canned Mango pulp.

Amrakhand is served chilled and can be had as it is. It also goes well when served as a side dish with hot Poori . The home made curd/ yogurt is tied in muslin cloth and the resultant creamy hung curd ( called as Chakka) is whisked with powdered sugar and Mango pulp. I have flavored the Amrakhand with Saffron and Cardamom and garnished with sliced Pistachios. One can also add Chironji ( Charoli) to it. The sugar added depends upon the sweetness of Mango. Also the color of Amrakhand depends on the the color of Mango pulp used.

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Poonam Bachhav's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
5 hours
Cooking Time: 
0 minutes

Complexity: 
Very Easy

festival treats
festive sweets
Gudi padwa recipes
Indian cooking
indian recipes
nuts/dried fruits
dairy
milk
fruit

Ingredients: 
2 cup Curd / Yogurt ( should not be too sour)
1 cup Mango Pulp
!/2 cup powdered sugar or as requirement.
Few strands of saffron
1/4 teaspoon crushed cardamom
2 teaspoon sliced pistachio / almond slivers or Chironji
Directions: 
Place yogurt in a muslin cloth and hang it for 4-5 hours . Place a bowl below it to collect the whey. If making in winters hang it for overnight, if temperature is very hot we can hang the curd in refrigerator with a container below it. This prevents the hung curd to become too sour. 2 cups curd gave me 1/2 cup creamy hung curd.
Remove the pulp of 2 mangoes and puree it in a mixer . Place the mango pulp, powdered sugar, and hung curd in a mixing bowl. Whisk it properly to get a well blended uniform creamy mixture.
Add the saffron strands and cardamom powder and mix again. You may dissolve the saffron in 1 tbsp of warm milk and add it to the amrakhand.
Refrigerate the Amrakhand at least for 3-4 hours before serving. This is required for all the flavors to incorporate nicely. Garnish the Amrakhand with Saffron strands, chopped Pistachio or chirongi and serve just like that or with hot Poori and enjoy with your loved ones !
Footnotes: 
Refrigerate the Amrakhand at least for 3-4 hours before serving. This is required for all the flavors to incorporate nicely.