Mango Shrikhand Recipe
Mango shrikhand recipe made with fresh mangoes and hung curd! Learn the secret to making smooth, professional-style amrakhand for your summer festivals.
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.