Recipes, Food Styling and Photography by Farrukh Aziz
Mango Shrikhand also known as ‘Amrakhand’ is very famous and traditional sweet made with hung yogurt and fresh mango pulp in almost every home when mangoes are season. It is thick creamy, silky dessert garnished with slivered dry fruits and saffron. Once you put a spoonful of amrakhand in your mouth, you will gobble it to even a last bit licking your bowl clean asking it for more and more. Any good variety and quality of juicy mangoes can be used.Personally, I prefer to use either Alphonso or Kesar for any mango dessert or sweet I plan to make at home. A very simple dessert with goodness of mango, yoghurt, saffron and dry fruits…here’s the recipe
500 gms, thick yoghurt
3/4 cup, Mango pulp (I have used fresh pulp of alphonso mango)
2 tbsp, warm milk
A good pinch of saffron
1/2 tsp, cardamom powder
1 cup, mango ( preferably alphonso), cut in small cubes
Sugar as required depending upon the sweetness of mango or the amount of sweetness you prefer
Almond and pistachio slivers for garnish
Saffron for garnish
Take a clean muslin cloth and pour all the yogurt, tie it well. Hang yoghurt on kitchen tap for 2-3 hours.
place an empty bowl below to collect the whey. The mass left behind in muslin cloth is known as ‘Chakka’
Soak saffron in 2 tbsp of warm milk
In a bowl, combine chakka, mango pulp, cardamom powder, sugar(as required) and saffron soaked milk. Whisk well.
Chill it for few hours.
In serving bowl, add mango cubes, shrikhand and garnish with slivered almonds, pistachios and saffron.
Serve Chilled as it is or with poories.
Farrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
🏆:Best Photography Blog 2017
🏆:Best Recipe Blog IFBA 2013 Read More…