Its mango season and time for mango dishes, amrakhand is one of such dishes that I make every mango season.This is a thick and creamy dessert which is very popular and is one of our family favorites. It’s easy to make and very delicious.
2 cups curd/yogurt thick and fresh
2 Mangoes, here the sweet variety like Alphonso or Kesar can be used(which will yield 1 large cup of pulp)
¼ cup powdered sugar
2 pinches of saffron strands
1 tbsp pistachios chopped (for garnish, this is optional)
Firstly, Let’s make Hung curd first for this remove the whey from the yogurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains, this is called hung curd. Allow it to hang for around 6hrs or overnight, in Hindi this is called Chakka.
Take ½ tbsp hot water and soak the kesar/saffron for around 5 minutes minimum and keep aside for later use.
Puree the mangoes.
Take thick and creamy curd/yogurt, Whisk smooth till it turns creamy with the help of whisk, at the same time you can blend it in a blender.
Further, add 1 cup mango pulp, ¼ cup powdered sugar and soaked saffron water.
Mix well making sure the sugar is dissolved in curd.
Also add in few chopped pistachios.
Mix gently and transfer to the serving bowl.
Finally, mango shrikhand / amrakhand is ready. Store in refrigerator or serve immediately as a dessert or with puri or roti.
Considering the sweetness of mango, I have used less sugar, adjust sugar according to your sweet tooth.
You can use tinned mangoes here, if you don’t find fresh mangoes.
You can add cardamom powder to this Shrikhand, I personally do not like cardamom flavour with mango.
if you like a bite in your amrakhand you can add few pieced of peeled and chopped mango pieces in it.😀