Mango Shrikhand or Amrakhand is a lovely fruity dessert made with yogurt and ripe sweet mangoes. This recipe has no artificial colors or flavorings. Enjoy as a dessert or serve amrakhand with poori.
Recipe Snapshot
- Prep time: 255 minutes
- Cook time: Not specified
- Total time: 255 minutes
- Yield: 3
- Category: Desserts
- Cuisine: Gujarati, Indian, Maharashtrian
Ingredients
- 3 to 3.5 cups curd (or yogurt made from half a liter of milk)
- 2 mangoes (medium-sized, peeled and chopped)
- 4 to 5 green cardamoms (- seeds removed and lightly crushed in mortar-pestle)
- 8 to 10 saffron strands
- ½ cup raw sugar (or add as required - can also use white sugar or powdered sugar (confectioner's sugar).)
Method
- Hang the curd in a muslin, cheese cloth or kitchen cotton napkin for 3 to 4 hours. Place a bowl beneath for the whey to collect. Alternatively you can make hung curd using bowls and mesh strainers - check this detailed Hung Curd post to know how and also to strain the curd in the fridge.
- Puree the mangoes in a blender.
- Add the thick hung curd to the blender along with crushed cardamom seeds, saffron and sugar.
- Blend till even and smooth.
- Pour Mango Shrikhand or Amrakhand in individual serving bowls.
- Refrigerate for a few hours. Serve cold or serve as it is or with Poori.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.