Amrakhand Recipe: Mango Shrikhand Recipe | Amrakhand Recipe: This traditional Maharashtrian or Gujarati recipe is made from mango pulp and hung curd, also known as “dahi ka chakka” or Greek yogurt. It’s typically served as a dessert after meals during the summer but is also popularly enjoyed with poori and chapatis.
I’ve previously shared the authentic and traditional simple Kesar Pista Shrikhand recipe, but since it’s mango season, I wanted to share the Amrakhand recipe. While I’m not a huge fan of this recipe myself, my husband is crazy about mango recipes and Aam Shrikhand. He had requested this recipe a while back, but I didn’t want to make it with store-bought mango pulp or frozen mangoes. I kept an eye on my local vegetable shop for this year’s fresh mangoes, and it took a while for them to arrive this year. Since it was the first stock of the year, the prices were high. But my husband’s craving for mango shrikhand was strong, so I had to buy them, hence this post.
While the recipe isn’t overly complex, I’d like to offer some tips and variations for the mango shrikhand. Firstly, it’s best to let the hung curd sit overnight to allow the excess water to drain off. This process may take 8-10 hours, so it’s recommended to keep it in the fridge; otherwise, it may turn sour. Secondly, I’ve prepared the hung curd from homemade dahi. However, if you don’t make curd at home, I highly recommend using Greek yogurt to prepare the chakka. Lastly, I’ve used fresh ripe mango pulp in this recipe. Alternatively, you can opt for store-bought mango pulp as well.
Ingredients: Amrakhand Recipe
- 2 cups thick and fresh curd (yogurt)
- 1 cup mango pulp
- 1/4 cup powdered sugar
- 2 tablespoons saffron milk
- 1/4 teaspoon cardamom powder
- 1 tablespoon chopped almonds
- 1 tablespoon chopped pistachios
- A few pieces of fresh mango
Instructions: Amrakhand Recipe
- Start by taking thick and creamy curd, also known as hung curd or chakka.
- Whisk it smooth until it turns creamy using a whisk.
- Next, add 1 cup of mango pulp, 1/4 cup of powdered sugar, and 1/4 teaspoon of cardamom powder.
- Also, add saffron milk. To prepare saffron milk, soak a few strands of saffron in 2 tablespoons of warm milk.
- Mix well, ensuring the sugar dissolves in the curd.
- Then, add in the chopped almonds and pistachios.
- Gently mix everything together and transfer to a serving bowl.
- Finally, the mango shrikhand or amrakhand is ready. Store it in the refrigerator or serve it immediately.
Conclusion:
Mango Shrikhand, also known as Amrakhand Recipe, is a delightful dessert enjoyed during the summer months. With its creamy texture and refreshing mango flavor, it’s a perfect treat to cool down on hot days. Whether served as a dessert after meals or as a snack with Indian bread, Mango Shrikhand is sure to satisfy your sweet cravings.
FAQs about Amrakhand Recipe
Can I use store-bought mango pulp instead of fresh mango pulp?
Yes, you can use store-bought mango pulp as a convenient alternative to fresh mango pulp. However, fresh mango pulp tends to offer a more vibrant and natural flavor.
How long does it take to make hung curd?
Making hung curd usually takes about 8-10 hours. It’s best to leave it overnight in the refrigerator to allow the excess water to drain off completely.
Can I use Greek yogurt instead of hung curd?
Yes, you can use Greek yogurt as a substitute for hung curd. Greek yogurt has a thick and creamy texture, similar to hung curd, making it suitable for this recipe.
How long can I store Mango Shrikhand in the refrigerator?
You can store Mango Shrikhand in the refrigerator for 2-3 days. Remember to seal it tightly to avoid absorbing any odors from other foods.
Can I serve Mango Shrikhand with other dishes besides poori and chapatis?
Absolutely! While Mango Shrikhand is traditionally served with poori and chapatis, you can also enjoy it as a standalone dessert or pair it with other Indian sweets like puran poli or gulab jamun.
