Mango Shrikhand or Amrakhand or Aamkhand is a famous Maharashtriyan Dessert made using mango pulp and thick yoghurt (Curd). It’s basically the Shrikhand but with an addition of Mango Pulp. This addition makes the Shrikhand very colorful and flavorful. The combination of the Yogurt, Mango and the sugar makes this dessert very rich and tasteful. The Yogurt is the key ingredient to make the shrikhand. Traditionally the yogurt will be hung in a cloth overnight to remove water content from the yogurt and to get the thick yogurt. I have used a strainer with a fine mesh to filter the water content of the yogurt and kept the yogurt along with the strainer in the fridge overnight, so that the yogurt won’t get sourness but at the same time the water content will also be removed.
Mango Shrikhand or Amrakhand or Aamkhand
Preparation time and Yield :
Preparation time (to get the thick yoghurt)
8-10 hours
Cooking time
15 mins
Servings
2 x 200 grams
Mango Shrikhand or Amrakhand or Aamkhand
Ingredients:
Yoghurt * (curd)
500 grams
Mango Pulp**
3/4 cup***
Powdered Sugar#
1/4 Cup
Cardamom Powder
1/2 teaspoon
Chopped Pistachio nuts
1 tablespoon
* Use thick Yoghurt if possible.
** I have used ready made Mango Pulp available in the market (canned mango pulp). If you have a fresh mango, you need atleast 3 mangos. Chop the mango and puree them.
*** 1 cup = 250 ml
# Adjust sugar depending on the sweetness of the mango / mango pulp.
Mango Shrikhand or Amrakhand or Aamkhand
Method :
Take the yogurt in the strainer. Keep the bowl below to collect the whey (water content from the yogurt). Keep this in a fridge overnight (8-10 hours). After 8-10 hours, the whey will be collected in the bowl and we will get the thick yogurt in the strainer.
Take the yoghurt in the bowl. Add Mango pulp, Powdered sugar and cardamom powder.
Mix the mixture. In order to avoid the lump and to get the fine mixture, take the mixture to the strainer and push the mixture through the strainer using a spoon and collect the mixture in the bowl below. I forget to take the picture of this specific step. Do not blend the mixture as the shrikand will lose its thickness that’s the reason we are passing it to through the strainer to make sure yogurt and mango pulp are mixed well at the same time the thickness is retained.
Add few Pistachio nuts and the small mango pieces on the top and serve chilled.
yogurt means wt? where we get this one???????????
Hi Ayesha, Yogurt is nothing but Curd.
Very interesting need to try