Watch my video on the preparation of Mango Shrikhand / Amrakhand by clicking on the youtube link below.
Mango Shrikhand is a very popular Indian dessert made from Hung Curd and Mango Puree.
It is sweetened with powdered sugar and flavoured with Green Cardamom and Cloves. Optionally you may add Saffron strands for colour and aroma.
It is a main dessert popular in Maharashtra, Gujarat and Karnataka. Normally Shrikhand is served with Pooris or it is simply served as dessert. The Shrikhand is prepared in various variants, one of which is Mango Shrikhand or Amrakhand. It is very quick and easy to prepare.
We use really ripe and juicy mangoes with no fibres like Kesar Mango and Dusheri Mango for preparing Shrikhand. Make sure that the Mangoes are fresh for best taste.
INGREDIENTS :
(1) 350 grams of hung Curd
(2) Pulp / Puree of 1 Kesar Mango
(3) 15 teaspoons of Sugar
(4) 4 cloves / Lavang
(5) 5 Green Cardamom, deseeded
(6) 10 Pistachios, chopped
METHOD :
(1) Take 5 green Cardamom pods, press and open them and take out the seeds housed inside them. You may discard the outer shell. Most of us know how to do this, yet showing to those who want to know.
Now, in a jar of the mixer grinder, put 15 teaspoons of Sugar, 4 cloves and seeds of 5 green Cardamoms. Grind them and form a powder.
Powdered Sugar ready.
(2) Take out the pulp of the Kesar mango and grind them to form a puree.
(3) Now, with a spoon, whisker or with hand, whisk the hung curd. You will have to whisk it for 5-10 minutes until it is creamy.
Please click on the link below to know how to prepare hung curd.
(4) Now, add the powdered Sugar that we made earlier. Add as much as is required. Whisk well.
Add remaining powdered Sugar. You may taste and check the sweetness before adding Sugar. Whisk well again.
(5) Now, add Mango puree. Mix very well.
(6) Pour the entire Mango Shrikhand into a bowl and cover it. Now refrigerate it for 2 hours.
(7) Take out of the refrigerator.
Mango Shrikhand / Amrakhand is ready.
(8) Serve in a serving bowl and garnish with chopped Pistachios.
(9) Serve with Pooris or simply as a dessert.
Note : You may add Saffron strands / Kesar to 20 ml warm milk and keep for 5 minutes. Then add this to the mango shrikhand while whisking the hung curd with mango puree in case you don’t get the desired colour and flavour. Addition of Saffron is optional. The mango puree that I used gave the desired orange yellow colour to the Shrikhand, so I did not add Saffron here. No artificial colour or flavourings have been used in the shrikhand.
