Mango Shrikhand, also known as Amrakhand in components of India, is a traditional dessert with a present day twist. This luscious, creamy treat blends the tanginess of strained yogurt (hung curd) with the candy, tropical essence of ripe mangoes, accented by using aromatic cardamom and saffron. Ideal for cooling off on a hot day, this no-cook dinner dessert is as delightful to eat.
Ingredients
For the Hung Curd:
- 1 liter full -fat yogurt (preferably homemade)
- A muslin fabric or cheesecloth
For the Shrikhand:
- 1 cup mango pulp
- half of cup powdered sugar
- 1/four teaspoon cardamom powder
- A pinch of saffron strands soaked in 2 tablespoons of warm milk
- 1–2 tablespoons extra mango pulp
- Finely chopped pistachios or almonds for garnish
Method
- Prepare the Hung Curd:
- Line a large bowl with a muslin fabric and pour the full -fats yogurt. Gather the edges and secure them tightly.
- Hang the package in the refrigerator for at least 4-5 hours (or overnight) to empty out the whey. You must end up with a thick, creamy curd just like Greek yogurt.
- Mix Shrikhand:
- Transfer thick yogurt to a large mixing bowl. Using a whisk or spatula stir until the yogurt is smooth and lump free.
- Slowly add powdered sugar, making sure it dissolves completely. Fold gently to the mango pulp, then add cardamom powder and saffron-infused milk.
- Mix well until all flavors are evenly combined.
- Chill and Garnish:
- Now, cover and refrigerate the mango shrikhand for at least an hour
- . Before serving the shrikhand , stir it gently and garnish with a drizzle of additional mango pulp and sprinkle chopped pistachios or almonds.
Serving instructions
Serve your mango Shrikhand, cold or with a traditional Indian breakfast like Pooris or Khakras. It also creates a magnificent support for a festive meal. Accept India's rich flavors with this inspirational mango Shrikhand recipe and experience the perfect blend of tangy, sweet and aromatic joy!
