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:
How to make aamkhand-amrakhand-Shrikhand
Main Ingredients: Mango pulp and hung yoghur(हंग कर्ड रेसिपी)Level of cooking: Easy
Yield: 3
Calories: 50kcal
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.
Very good and easy to cook with calories details. Yummy…