Mango Shrikhand (Amrakhand)
Mango Shrikhand or ‘Amrakhand’ is a very famous traditional sweet from Gujarat and Maharashtra. It made using hung yogurt and fresh mango pulp. Served as a side dish or dessert, it tastes best as is or with fluffy puris.
- 500 grams Yogurt
- A Good Pinch of Saffron
- 2 tablespoons Milk
- ½ cup Mango Pulp Mango pulp (I have used fresh pulp of alphonso mango)
- ½ teaspoon Cardamom Powder
- 2 tablespoons Powdered Sugar
- 1 cup Mango cut in small cubes
- Slivers of Almonds and Pistachios
- Few Saffron Strands
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 shrikhand, mango cubes and garnish with slivered almonds, pistachios and saffron.
Serve Chilled as is or with poories.
Always use, thick yogurt or greek yogurt.
Make sure that mangoes are ripe and juicy, Personally I love use Kesar variety or Alphonso variety mango only.
Mango shrikhand tastes best when chilled.
You can use canned mango puree also. try to get your hands on alphonso variety of canned mango pulp.
Avoid using blender to mix yogurt and puree. Blender has the tendency to thin down the yogurt. Always use hand whisk to ladle to mix both.
Calories: 151kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 273mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1278IU | Vitamin C: 20mg | Calcium: 167mg | Iron: 4mg