HomeDESSERT MANGO SHRIKHAND RECIPE | AMRAKHAND RECIPE
27 April, 2023

MANGO SHRIKHAND RECIPE | AMRAKHAND RECIPE

Posted in : DESSERT, RECIPES on by : Garima Tags: , ,

AUTHOR : G GARIMA

Mango Shrikhand Recipe. Mango season is here and today I’m covering a delicious recipe with Mangoes.

I’m sharing a super creamy and luscious “Mango Shrikhand” or “Amrakhand” recipe which tastes heavenly.

Amrakhand means Mango flavored Shrikhand.

Let’s begin with the recipe.

INGREDIENTS:

4 nos. or 1 Kg Alphonso Mangoes
3 cups Hung Curd or Yogurt
6 tsp or ½ cup Powdered Sugar
4-5 saffron Strands
Some Mango Cubes and Saffron for Garnishing
Styling & Photography : G Garima

METHOD: (For Mango Shrikhand)

  1. Take 4 Alphonso mangoes. Either peel it or cut them from the sides.
  2. Scoop out its flesh or pulp with the help of a spoon.
  3. Add 6 tsp sugar to it.
  4. Blend the pulp and powdered sugar to a fine puree into a mixer grinder.
  5. Transfer it to a bowl.
  6. This process of making mango puree with sugar is also known as “Aamras recipe”.
  7. Take overnight hung curd.
  8. Pass or sieve it through a sieve for a creamy and smooth texture. Transfer it to a bowl.
  9. Whisk the curd properly to incorporate some air in it.
  10. By doing so we’ll get a soft and fluffy textured curd.
  11. Now gradually add mango puree or aamras to the whisked hung curd. Add it in small portions. Don’t add it all at once.
  12. Add the first portion of mango puree and mix it nicely with the help of a spatula. Then add another portion and mix it again and repeat the process.
  13. Add saffron strands and mix it well.
  14. Our thick and creamy Amrakhand or Mango Shrikhand is ready to serve.
  15. Garnish it with some saffron strands and mango cubes.
Styling & Photography : G Garima

Note:

Sometimes we get Amrakhand with a bit of runny consistency. This happens because of the moisture content inside mango and sugar.

When we add mango puree along with sugar to the hung curd for making Amrakhand. By doing so, mango and sugar releases the water as both ingredients have high moisture content and it makes the consistency of Amrakhand a bit runny which we don’t want.

To make it the right consistency, we can first cook the mango puree and sugar together in a pan on medium flame until the mixture reduces half or less than half. Then add the cooked or reduced mixture to the hung curd. By doing so the moisture of mangoes will evaporate and the sugar will get cooked. But this step of cooking mangoes with sugar is completely optional.

For more recipes, click https://foodiegarima.com/blog-3/