Tuesday, April 04, 2017

Mango Shrikhand Recipe | Amrakhand | Mango Recipes | Mango Flavored Yoghurt

Today is a special day for me, yes, it is both my birthday and my dad's birthday. Though we both miss mum on this day, we know she is always with us and she is our strength. The day went well with a lot of blessings and wishes from the family and friends. To celebrate this day, I am sharing a recipe with my favourite fruit mango. Shrikhand is a yoghurt based thick dessert which can be made with any fruit. Mango (Aam) Shrikhand is called as Amrakhand and it is usually served along with Poori or as a dessert. I would relate this to the flavoured yoghurt which we get in tubs.  The Shrikhand is made using hung yoghurt/curd and unlike Mango lassi it is thick. Let us move on to the recipe and do check out my other Mango recipes too:
Ripe Mango - 1 Cup(chopped rougly) 
Thick Yoghurt/Curd - 1.5 Cups 
Sugar - 3 tblsp or as required 
Chopped Nuts(Almonds/Pistachios) - 2 tblsp(To Garnish)
Saffron - 2 to 3 strands 
Cardamom - 1/4 tsp 
1. To Prepare the hung curd: Hang the yoghurt/curd in a muslin cloth overnight or for 4 to 5 hours. This is done to remove the excess whey water from the yoghurt. Tie it and place it in the refrigerator to prevent it from turning sour. Now transfer the thick yoghurt to the mixing bowl.
2.Peel the skin and chop the mango roughly. Transfer it to the mixer jar and puree it.
3. Now, add the mango puree to the hung curd and add the required sugar. Mix it all together with a whisk. Add the saffron and cardamom powder, give it a mix.
Serve the yummy dessert by garnishing it with chopped nuts.
Points to remember:
  • If preferred, you can chill it before serving.
  • Use sweet mango and not so sour yoghurt, else you will end up with adding lots of sugar. Adjust the quantity of the sugar as required.
  • Store brought mango puree can also be used and for garnishing, you can use chironji seeds too.
  • If your curd is very thick and creamy then you can skip hanging the curd. Make sure the curd is very thick to get the authentic taste.
  • Don't throw away the strained whey water. It can be using in the cooking to make the chapathi dough, curries etc.
Warm Regards,
Happy's Cook - Divya

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