Mango Oats Shrikhand | How to make Mango Oats Shrikhand

By Geeta Sachdev  |  31st May 2017  |  
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  • Mango Oats Shrikhand, How to make Mango Oats Shrikhand
Mango Oats Shrikhandby Geeta Sachdev
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About Mango Oats Shrikhand Recipe

mango shrikhand is one of the best tasting, fruit- based, traditional Indian 's so creamy and yummy.

Mango Oats Shrikhand is an authentic dish which is perfect to serve on all occasions. The Mango Oats Shrikhand is delicious and has an amazing aroma. Mango Oats Shrikhand by Geeta Sachdev will help you to prepare the perfect Mango Oats Shrikhand in your kitchen at home. Mango Oats Shrikhand needs 180 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Oats Shrikhand. This makes it easy to learn how to make the delicious Mango Oats Shrikhand. In case you have any questions on how to make the Mango Oats Shrikhand you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Geeta Sachdev. Mango Oats Shrikhand will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mango Oats Shrikhand

Ingredients to make Mango Oats Shrikhand

  • 1/2 kilogram yoghurt
  • 1 CUP mango PULP
  • 1 cup sugar
  • 1/2 cup cooked oats
  • 1 teaspoon cardamom powder
  • 1 tablespoon fruit jam of your choice

How to make Mango Oats Shrikhand

  1. place the curd in a piece of muslin and tie it up to make a bundle.
  2. hang for 2to3 hours till it becomes very thick
  3. transfer the thick yoghurt to a bowl add sugar add cardmom powder and whisk it well till smooth
  4. mix mango pulp into cooked oats. stir the mixture in to the yoghurt and mix well
  5. place mango pulp or mango pieces at the bottom of a serving glass then pour creamy mango srikhand
  6. garnish with nuts and any flavoured jam
  7. Refrigerate at least 1 hour before serving.

My Tip:

Hung curd is the most important ingredient, of shrikhand. The more thick the curd, the more creamier the dessert gets.

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