Name: Amrakhand / Mango Shrikhand recipe by Poonam Bachhav at BetterButter
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup Curd / Yogurt (should not be too sour); 1 cup mango pulp; 1/2 cup powdered sugar or as required; 2 tsp of sliced Pistachio / Almond or Chironji for garnishing; 1/4 tsp Crushed Cardamom; Few strands of Saffron

ABOUT Amrakhand / Mango Shrikhand RECIPE

A popular Maharashtrian variation to Shrikhand (Yogurt based dessert). An exotic sweet dish, Amrakhand is one of the easiest mango desserts and can be made in a jiffy (if we exclude the time for making hung curd). Amrakhand can be had as it is or can be served with hot pooris.

Ingredients Serving: 4

2 cup Curd / Yogurt (should not be too sour)
1 cup mango pulp
1/2 cup powdered sugar or as required
2 tsp of sliced Pistachio / Almond or Chironji for garnishing
1/4 tsp Crushed Cardamom
Few strands of Saffron

Instructions

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 overnight, if the weather is very hot we can hang the curd in refrigerator with a container below it.
This prevents the hung curd from becoming 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 chiraunji.
Serve just like that or with hot Poori and enjoy with your loved ones.

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