AMRAKHAND / MANGO SHRIKHAND

Amrakhand or Mango Shrikhand recipe is a tasty, Marathi dessert prepared with ripe mango puree and hung curd or yogurt. One of the best tasting, fruit based, traditional Indian desserts. Shrikhanda is basically a Maharashtrian sweet . One of the easiest mango dessert recipe that can be made with minimal effort. The only time-consuming part of the recipe is making hung curd. With summer at its peak, coolers and chilled fruit based desserts have become a part of our regular diet. During the hot months, I tend to make more yogurt than I normally do since we slug down ample amount of spiced buttermilk.

 This amrakhand was fluffy, creamy,soft and melted in the mouth, in other words,it was simply out of the world and delicious. Amrakhand recipe calls two flavouring agents, cardamom and saffron.The consistency of hung curd is known as ‘Chakka’ is important for smooth textured amrakhand. Usually, amrakhand is served as a part of a meal with either chapatti or poori. It is also served as a dessert. In fact, in most Marathi homes, mango shrikhand is a regular dessert during the summer season. This is more or less a thick spoonable version of Mango Lassi/ Mango Smoothie.

INGREDIENTS:

1 ½ to 2 Cups Ripe Mango Puree

2 Cups Yogurt (fresh, thick curd)

½ teaspoon Cardamom Powder

A few strands of Saffron, soaked in warm milk [I don’t have saffron right now, so not using]

2-3 tablespoon Powdered sugar, heaped

4-5 Pistachios, finely chopped

4-5 Almonds, chopped finely

Ripe mangoes, chopped for garnish

METHOD:

Preparations:

STEP 1 – Use freshly made curd. Homemade is best. If using outside brought curd, then do check the expiry date or don't use much sour curd.

STEP 2 - Place a muslin cloth over a colander/ strainer. Place the yogurt in a muslin cloth and hand it overnight or for 6-7 hours to drain out the whey from the yogurt.

STEP 2 - Bring the four edges od the cloth together and tie one edge tightly around the rest.Keep it in hanging position and remove the whey. Once hung curd is ready keep it in refrigerator and use within 3-4 days.[ use the collected whey in chapatti dough and in pulaos or gravies.]

STEP 3 – Finely chop pistachios and almonds and keep them aside.

STEP 4 - Soak saffron in warm milk.[ I didn't have saffron for this recipe]

After 6 hours, I took the yogurt from the refrigerator and get started for the main procedure:

METHOD:

STEP 1 – In a big bowl, add the strained, hung curd and mix thoroughly with a whisk till smooth and creamy.

STEP 2 - Add powdered sugar and whisk nicely for 5-6 minutes or until the sugar dissolves. Shrikhand is all about texture, so mixing well is very important.

STEP 3 - Now add the mango puree,

saffron soaked in milk and cardamom powder

and continue to whisk till all ingredients are well blended, smooth and creamy.

STEP 4 – Add  half of the chopped pistachio and almonds and mix well.

STEP 5 - Keep it in the fridge for an hour. Garnish with chopped pistachio , almonds and mango pieces. This dessert should be served chilled.

Serve the chilled Amrakhand with chapatti or poori or you can serve it as a dessert. It is commonly served as a part of a vegetarian thali.

NOTE:  *Use sweet mangoes only. If you can get alphanso mangoes, do use that. I have used puree of fresh kesar mangoes. Store bought mango pulp can also be used.

            *Chironji [charoli]can also be used along with pistachio for this dessert.

            *You can use fresh flesh/ pulp from fresh mangoes for this recipe.

            *Stays well in refrigerator for 2-3 days.