Amrakhand recipe or Mango shrikhand - A variation to the plain shrikhand recipe. This is the popular version in Maharashtra.
This is simple recipe. Mango pulp is added to the plain shrikhand. Only variation I made is that I have skipped the addition of nuts here. Because I want smooth textured mango flavor.
Making mango shrikhand is easy but time consuming, of course it does not require your active time. You just need to pre-plan. We need thick, hung yogurt/curd. For that, water or the whey has to drain out completely. This will take about 4-5 hours at least. So plan ahead of time, tie the yogurt in muslin/cotton cloth into the strainer. Let it drain into the fridge.
Once you get the thick, strained yogurt aka ‘Chakka’, you will need to add rest of the ingredients and mix. It will take roughly 10-15 minutes and you are done.
Here I have used fresh mango pulp and I would strongly recommend to use the fresh over the canned puree. As you know that shrikhand should have thick, creamy, smooth consistency. Store bought, canned mango puree is very thin. If used that for making amrakhand, then it will make thin consistency which we do not want.
Use alphanso or good quality, non-fibrous, ripe and sweet mango. If yours is not sweet enough, then you can add little extra sugar. So taste your mango and adjust the sugar accordingly.
We are adding just enough mango pulp without thinning out the consistency. It should look just orange and firm. (Remember, we are making shrikhand not mango lassi). It will give perfect mango flavor (not that strong, not subtle).
Check out other mango recipes
Mango custard // mango pudding // Mango mousse
How to make mango shrikhand recipe or amrakhand recipe:
1) First let’s prepare for hung curd. Take a dip bowl and a strainer. Select the bowl or mug which is dip, so the strainer is not touching the collected liquid in the bowl.
2) Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
3) Add plain yogurt into the prepared strainer.
4) Gather the cloth edges and if you squeeze it lightly, you will notice the whey/liquid is dripping.
5) Tie the edges of the cloth.
6) We have just prepared it and you will see that the liquid is already collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
7) After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.
8) Take that hung curd into a bowl.
9) crush the saffron in mortar and pestle. Also warm up the milk in microwave for few seconds.
10) Add crushed saffron into the warm milk and stir. Since the milk was warm, saffron will infuse its color immediately. Keep it aside.
11) Take chopped mango into the blender.
12) Blend it till you get smooth puree.
13) Now add powdered sugar, cardamom powder and saffron milk into the thick yogurt.
14) Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously otherwise you will end up with runny and thin consistency. We want nice and thick.
15) Now add prepared mango pulp. If you want you can add chopped nuts at this time. I have skipped it.
16) Again mix it using spoon till everything is well combined.
Chill the mango shrikhand into the refrigerator for few hours before serving. Remove chilled amrakhand into individual serving bowl. Garnish with chopped mango pieces and crushed saffron, it is optional though.
Serving suggestions: Serve amrakhand with poori. It can be served as a sweet dish along with your meal or served itself (alone) as a dessert after meal.
If you are in short of time, you can use greek yogurt too, I have explained how to make shrikhand using greek yogurt here. Follow that method and add mango pulp to make amrakhand.
Amrakhand recipe (Mango shrikhand recipe)
Ingredients
Ingredients for amrakhand recipe:
- 2 cups Plain yogurt (NOT sour use fresh)
- ¼ cup Sugar powdered into blender or grinder
- few strands Saffron crushed into mortar and pestle
- 1 teaspoon Milk
- ¼ teaspoon Green cardamom seeds powder
- ½ cup Mango pulp or puree ~ 1 small mango pureed into blender
- 4 tablespoons Chopped nuts (almonds, cashews, pistachios) optional
Instructions
Making hung curd or chakka:
- Take a dip bowl and a strainer. Select the bowl or mug which is dip, so the strainer is not touching the collected liquid in the bowl.
- Put the muslin cloth or man’s handkerchief or clean, pure cotton cloth over the strainer.
- Add plain yogurt into the prepared strainer.
- Gather the cloth edges and if you squeeze it lightly, tie the edges of the cloth.
- Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
- After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt aka hung curd or chakka.
Making mango shrikhand recipe or Amrakhand recipe:
- crush the saffron in mortar and pestle.
- Also warm up the milk in microwave for few seconds.
- Add crushed saffron into the warm milk and stir. Keep it aside.
- Take chopped mango into the blender.
- Blend it till you get smooth puree.
- Take that hung curd into a bowl.
- Now add powdered sugar, cardamom powder and saffron milk into the thick yogurt.
- Stir it well using spoon till everything is incorporated well. Make sure there are no lumps. Do not whisk or stir vigorously.
- Now add prepared mango pulp. If you want you can add chopped nuts at this time.
- Again mix it using spoon till everything is well combined.
- Chill into the refrigerator for few hours before serving.
This was delicious, and the only problem I had was my own fault. I decided to hang Greek yogurt and see how it turned out. I should know by now to follow your recipe! It turned out too thick, kind of sticky. But it tasted great, and when I make it again I’ll do as you say!
you got it, greek yogurt is already thick, no need to hang it.
Thank you for the feedback
I liked this so much the first time I made it, when I found myself with some persimmons that were a bit overripe, I decided to make persimmon shrikhand. I followed this recipe, just added a bit of lemon juice since persimmon hasn't got much tartness. So good! Thank you again.
good to know that the recipe was helpful.
Thank you for the detailed feedback