How to make aamkhand-amrakhand-Shrikhand
Creamy, fruity, and refreshing—this Mango Shrikhand (Aamkhand/Amrakhand) is a no-cook, 3-ingredient summer dessert made with hung curd and ripe mangoes. Perfect for quick festive treats or cooling off in warm weather!
Servings 6
Calories 50kcal
Equipment
- Muslin cloth or cheesecloth for straining curd
- Mixing Bowl
- Whisk or hand blender
- Refrigerator – for chilling
Ingredients
- 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.
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, you can use store-bought mango pulp for this recipe.
- Always use thick and creamy curd for great taste.
- You can add saffron and cardamom powder to enhance the flavour.
- Adjust sugar according to your taste
- Always serve chilled for great taste.