Dec 14, 2012

Amrakhand / Mango Shrikhand

This is an heavenly delicious dessert…simple recipe. You can use Canned Mango Pulp to make easier but while the mangoes are in season,  use the fresh mangoes.


  • 2 cups plain yogurt
  • 2-3 fresh and ripe mangoes, to make about 1 cup mango pulp (you can use canned mango pulp too)
  • sugar to taste
  • 1-2 tbsp charoli nuts for garnish (optional) The charoli nut is lentil-sized, is slightly flattened and has an almond-like flavour.
  • Few saffron strings for garnish (optional)
  • few fresh slices of mangoes for garnish

  • If using fresh mango, slice the flesh of the ripe mangoes. Put them in a blender and Process  until smooth. You can strain the pulp to remove  the strings if any.
  • Tie the yogurt in a clean cotton cloth (or cheesecloth) and hang it up for an 4-5 hours or so to drain off all the water. Make sure the yogurt is thick.
  • Whisk the yogurt and beat it well. Add sugar little by little and continue to whisk.
  • When the yogurt gets light in texture, stir in the mango pulp. Stir it until properly mix and then chill it.
  • Serve cold garnished it with saffron, charoli nuts and some sliced mangoes. This is served as a sidedish with chappati, paratha or poori.

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