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Mango Shrikhand(आम का श्रीखंड)| Aamkhand-Amrakhand Recipe|How To Make aam shrikhand

 

Mango Shrikhand:

Mango Shrikhand /Aamkhand is a traditional Maharashtrian or Gujarati dessert. It is one of easiest and delicious Indian summer dessert generally prepared during summers at home. Aamkhand is a variation of the plain shrikhand. This delicious sweet you just needed to mix a Mango pulp, Hung Yogurt and some optional flavours like saffron and cardamom altogether.

More mango recipes from this blog:

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How to make aamkhand-amrakhand-Shrikhand

Main Ingredients: Mango pulp and hung yoghur(हंग कर्ड रेसिपी)
Level of cooking: Easy
Prep Time16 minutes
Active Time15 minutes
Total Time31 minutes
Course: Dessert, sweets & Desserts
Cuisine: Indian
Yield: 3
Calories: 50kcal
Author: Swati Paathak

Materials

  • 1 cup Hung yoghurt/curd/Dahi
  • 2 tablespoon or to taste powdered Sugar
  • few Saffron(केसर) strands crushed in mortar and pestle
  • 2 teaspoon Milk
  • ¼ teaspoon cardamom (इलायची)powder
  • 1/4 cup Mango pulp
  • 1-2 tablespoon slivers almonds & Pistachio(बादाम और पिस्ता) optional

Instructions

  • Take chopped mango into the blender. Blend it till you get a smooth puree.
  • Crush the saffron in mortar and pestle.
  • Add crushed saffron into the warm milk mix very well and keep aside.
  • Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.
  • Place the hung curds in a deep bowl and whisk well.
  • Add the mango pulp and powdered sugar and whisk well.
  • Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick and mix well.
  • Refrigerate for at least 1 hour.
  • Serve chilled.

How to make Mango Shrikhand|Aamkhand(step by step with Photos)

Preparation

For Mango Puree:

  • Take chopped mango into the blender. Blend it till you get a smooth puree.

For Saffron:

  • Crush the saffron in mortar and pestle.

Add crushed saffron into the warm milk mix very well and keep aside.

For garnish:

  • Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.

Method:

  • Place the hung curds in a deep bowl and whisk well.

    • Add the mango pulp and powdered sugar and whisk well.
    • Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick yoghurt and mix well.
    • Refrigerate for at least 1 hour.
    • Serve chilled.

Notes:

  • In this recipe, I have prepared the Dahi ka Chakka or hung curd from homemade Dahi, however, if you do not prepare curd at home, I would heavily recommend using Greek yoghurt to prepare Chakka.
  • I have used fresh ripe mango pulp in this recipe. alternatively, you can also use store-bought mango pulp too for this recipe.
  • Always use thick and creamy curd for great taste in shrikhand.
  • You can add saffron and cardamom powder to enhances the flavour.
  • Adjust sugar according to your taste
  • Always serve chilled for great taste.
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