Mango Shrikhand / Amrakhand

The thought of Shrikhand brings back the visuals of enjoying the chilled shrikhand in the earthen pot…..

Since, Summer is on the way ( still Spring, though) …most of my thoughts and heart longing for more & more MANGOES… :-) So, here is the Mango Shrikhand (or) Amrakhand recipe for you all….with Love !

Mango Shrikhand 

Ingredients :

Yogurt - 1 cup shouldn't be sour & Should be thick / hard

Mango Pulp - 1 to 1 1/2 cup 

Sugar - 2 table spoons (OPTIONAL)

Cardamom powder - 1 pinch

Nutmeg powder - 1 pinch (optional)

flakes / stamped pistachio & almonds - 1 table spoon

Milk - 1 table spoon

Saffron - few strands

Preparation :

- Yougurt / Curd should be thick / hard shouldn't be watery or sour.

- If you want to get the thick & hard yogurt, keep the yogurt in muslin cloth or any cotton fabric and squeeze and drain all the water.

- Warm the milk & soak the saffron strands.

- Mix the sugar & mango pulp with the yogurt & whisk thoroughly without any lumps, should be creamy texture. I didn't use the sugar as I feel the mango pulp is sweet enough for us.

- Add the saffron soaked in the milk , cardamom powder / nutmeg powder to the whisked yogurt & mango pulp mix.

- Blend / mix them thoroughly.

- Take the Mango Shrikhand in to the dessert bowls or serveware and top them with almond / pistachio flakes.

- Keep the Mango Shrikhand in the refrigerator for 2 to 3 hours before serving.

Serve the Chilled Mango Shrikhand…..it tastes heavenly

Amrakhand