Mango shrikhand recipe, or Amrakhand, is the final summer treat that glorifies the arrival of mango season in India. Mango shrikhand is a creamy sweet dessert prepared by mixing hung curd (strained yoghurt) with sweet mango pulp, sugar, and spices such as cardamom and saffron.
This dessert originated in the states of Maharashtra and Gujarat. It is also a part of such festivals as Gudi Padwa or Akshay Tritiya. A perfect encapsulation of what a tropical summer feels like, with a cool, velvety feel that is effortless to swallow.
The ideal mango shrikhand will be characterised by its consistency. It has to be thick enough to be held on the spoon. At the same time, smooth and totally lump-free. Although most individuals like the usual shrikhand recipe. Because of its easy-going tanginess, it reaches a new level of luxury with the mango pulp.
About Mango Shrikhand
A Mango Shrikhand is an Indian dessert in which yoghurt is the main base. It starts by wrapping yoghurt in muslin and hanging it for several hours to drain the whey. Leaving a thick, creamy substance called chakka. The resulting thick yoghurt is then whipped with powdered sugar and fresh mango puree until it becomes silky in texture.
It is part of Indian festive thalis. It is traditionally served as hot, fluffy puris or eaten as a dessert on its own. Mango shrikhand is a no-cook dessert, unlike a rabdi recipe. It is prepared by slow-cooking and reducing milk over a flame to form layers of cream. Slivered nuts and rose petals are usually used to garnish the last dish. Thus making it a beautiful and royal dish to serve on any occasion.
Why Amrakhand is the Summer Cooler of the World
The mango shrikhand is a part of the Indian summer meal due to its amazing cooling effect. Yoghurt is a natural probiotic which helps in digestion, hence it is the best after a heavy festive meal. Combined with the natural sweetness of Alphonso or Kesar mangoes. It makes one a refreshing energy drink that won’t be beaten by the hot weather.
It is a popular substitute for a doodh badam sharbat recipe. In most of the houses, in the event one would want a dessert that is more substantial than a drink. Due to its high content of protein and calcium, it is commonly considered to be a healthier, sweet choice than the deep-fried desserts. The mere pleasure of dipping a piece of warm puri in a bowl of chilled saffron-coloured amrakhand is the highlight of the summer culinary calendar.
Recipe Card
Mango Shrikhand Recipe
Ingredients
Main Ingredients
- 1 kg Fresh curd plain yogurt
- 1 cup Mango pulp fresh Alphonso or Kesar desired
- 1/2 cup Powdered sugar depending on the sweetness of the mangoes
- 1 tbsp Ghee it can be omitted, to make it glossy
Spices and FlavoringsFlavourings
- ½ tsp Cardamom powder
- 10-12 strands of Saffron wet in 1 tsp warm milk
- 1 tbsp Pistachios slivered
- 1 tbsp Almonds slivered
Instructions
- Lay a large muslin or cheesecloth over a large bowl. Put the fresh curd into the cloth and tie up the ends. Hang this bundle for 4-5 hours (or overnight in the fridge) to drain all the whey. Around you shall have a chakka.
- Mango pulp Preparation Fresh mango pulp Preparation Peel ripe mangoes and chop them into a fine puree without water. Filter the pulp to make sure there are no fibers.
- Add the thick hung curd into a big mixing bowl. Then add the powdered sugar and beat it hard with a hand whisk or a spatula until the mixture becomes smooth and airy.
- Fold the prepared mango pulp gently. Blend once more until the mango and the yoghurt have been fully blended and the mixture has taken on a smooth, beautiful yellow colour.
- The saffron-infused milk and cardamom powder are added. These aromatics offer the traditional halwai-type aroma and flavour.
- Whisk the shrikhand once more. You can also run the whole stuff through a fine-meshed sieve in case you want it to be extremely smooth.
- Pour the amrakhand into a serving bowl. Serve with sliced almonds and pistachios. Refrigerate and leave at least 2 hours to solidify the flavours and set the texture.
Notes
- Use fresh, full-fat yoghurt to ensure the chakka is creamy and not overly sour, which reduces the amount of sugar needed.
- Straining the mango pulp is a vital step to ensure your shrikhand has a perfectly smooth, professional-style texture without any fibres.
- For the best results, hang the yoghurt in the refrigerator during the draining process to prevent it from fermenting and becoming too tart.
The Tips of The Perfect Mango Shrikhand
- The trick is to use fresh and thick yoghurt that is not too sour so that the shrikhand does not need a lot of sugar to be balanced.
- Always sieve your mango pulp to eliminate any fibres that might be stringy, so that the end product is a professional smooth mouthfeel dessert.
- A refrigerator helps to keep the curd fresh. Avoid the sourness that develops when the whey is lost.
- It can be whisked with chakka and sugar, then the mango pulp should be added to accomplish a lump-free consistency much quicker.
Mango Shrikhand Variations
- Dry Fruit Amrakhand: Add a large handful of chopped cashews, raisins and walnuts to make it a healthy and crunchy snack.
- Low-Calorie Shrikhand: Greek yoghurt is used instead of hung yoghurt and replaces sugar with honey or stevia in order to have a light snack.
- Rose Mango Shrikhand: Add a drop of rose essence or dried rose petals to make a floral-fruity blend that is so aromatic.
- Festive Platter: When making this, serve it with a thandai recipe at Holi in order to have a full traditional meal, which is centered on cooling dairy delights.
Mango Shrikhand Uses
- It is the main dish of a conventional vegetarian thali, and it should be served as the dessert together with batata rassa and hot puris.
- Make it into a nutritious, protein-dense fruit dip with children by dipping apple slices or graham crackers in it.
- Top it with granola and fresh berries to form an elegant “Shrikhand Parfait” to have a fusion brunch.
- Slather it on brioche or pound cake that has been toasted into a tasty and decadent sandwich dessert.
Storage Tips
- The amrakhand made fresh should be kept in an airtight container in the refrigerator and is usually eaten within a period of 4-5 days.
- Do not store it at room temperature throughout the time, the yoghurt base may become liquid and sour.
- The shrikhand can be frozen for up to one month. When you are ready to have it, thaw it in the fridge and give it a few shakes to get it to its normal texture.
Health Perspective
- Yoghurt is also rich in probiotics that are important in keeping the gut bacteria healthy and improving immunity.
- Mangoes contain large quantities of Vitamin A and Vitamin C, which are good for the skin and vision.
- It is an excellent source of high-quality protein and bone-strengthening calcium, both in children and adults.
- Since it is a dessert that is not prepared using fry, it is a much lighter choice compared to most of the traditional Indian sweets such as jalebi or gulab jamun.
Mistakes to Avoid
- Failure to drain the yoghurt sufficiently will lead to a liquid shrikhand which does not have the desired thick creamy texture.
- Stringy mangoes or unripe mangoes will give a fibrous texture and acidic flavour that will not be corrected easily by the use of sugar.
- In a high-speed blender, the yoghurt can sometimes be over-whisked; it is always better to use a hand whisk or a slow spatula fold.
- Crowding the pan greatly reduces the temperature of the oil during frying, which is one of the most important tips to remember with snacks, but as far as shrikhand is concerned, you should work in a cold environment, thus preserving the dairy.
Why Homemade Mango Shrikhand is Better
Homemade mango shrikhand is much better as you can use 100 per cent pure fruit. Artificial mango flavourings and yellow food colouring are employed by many commercial brands to imitate the appearance of real mangoes.
In your house, you taste the true flavour of pure Alphonso fruit and cardamom that has been ground. Also, you have the option of moderating the sugar content to your liking and have a refreshing dessert and not a sickly sweet one.
Conclusion
The Mango Shrikhand Recipe is a summer in a bowl. It is a preparation that celebrates the simplicity of yoghurt, but also demonstrates the abundance of the king of fruits. This is a sure-footed recipe whether you are having a festive lunch or you simply need to use up the ripe mangoes.
These are just some of the steps to make a bowl of amrakhand creamy and golden. Cool it thoroughly, serve it with a little hot puris, and savor the ecstatic flavour of an Indian summer!
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FAQs
Yes, Greek yogurt is already strained and can be utilized immediately, which saves 4-5 hours of preparation time.
The finest varieties are alphonso (Hapus) and Kesar, since they are non-fibrous, sweet and their natural colour is deep orange-yellow.
When combined with dairy, sugar emits moisture. Make sure that the curd that you have hung is very thick (as in soft cheese) otherwise you will have to add the sugar to achieve the right consistency.
Yes, it is possible to use jaggery powder or honey or even maple syrup but it will alter the classical color and taste slightly.
The hue is a product of ripe mangoes of high quality and pinch of saffron. Artificial food colors are best avoided in order to look most authentic.
