One of the most celebrated dishes in Marathi and Gujarati cuisine, Shrikhand is not just another dessert. As simple as its preparation may seem, this smooth, creamy and delectable sweet dish is also refreshing as the main ingredient in it is curd (yogurt). This Amrakhand recipe is lovelier with the addition of mangoes. This Mango Shrikhand recipe is definitely going to woo you!
How to make Amrakhand
Make Hung Yogurt
1.First, take 3 to 3.5 cups curd or yogurt in a muslin or cheese cloth or a cotton kitchen napkin.
Note: If you plan to use greek yogurt move on to step 5.
2. Now tie the cloth tightly and hang the curd for 3 to 4 hours. You can choose to hang the cloth under a faucet in the kitchen wash basin. You can also hang the curd in the fridge.
The whey will drip, so keep a bowl or pan below to collect the whey. You can also choose to keep for more time like 5 to 6 hours.
3. After 3 to 4 hours you will get a thick curd.
Make Mango Puree
4. Peel and chop 2 medium-sized mangoes and puree them in a blender. I have collected the puree in a bowl just for the photo.
5. In the same blender with the mango puree in it, add the thick hung curd. Also add, ½ cup raw sugar, 4 to 5 crushed green cardamoms seeds and 8 to 10 saffron strands.
Tip: If using greek yogurt, add about 1 to 1.25 cups of it to the mango puree and flavorings. Blend till smooth.
Make Mango Shrikhand
6. Blend till the mixture is smooth and even.
7. Chill the Mango Shrikhand in the refrigerator and serve in bowls. You can also serve the Amrakhand directly with Poori or have it as a dessert. You could add some chopped nuts as a garnish while serving.