Mango shrikhand - Amrakhand
A delicious and traditional Maharashtrian dessert made with fresh, seasonal mangoes, yogurt and saffron that tastes best chilled on a hot afternoon!
Equipment
- muslin cloth/cheese cloth
Ingredients
- 500 g yoghurt
- ½ cup mango pulp
- ¼ cup powdered sugar
- 1 tsp cardamom powder
- 1 tsp saffron strands soaked in 2 tbsp warm milk
Garnish
- 2-3 tbsp mango pulp
- ¼ cup fresh mango chopped
- 2 tbsp pistachios chopped
- saffron strands
Instructions
- Place a muslin cloth over a large sieve and pour the yoghurt in it. Gather the ends together and tie it up. Place some weight over it and a bowl below (to collect the water). Keep in the refrigerator for 6-8 hours*
- When done, remove the drained yoghurt in a bowl. Add the sugar, mango pulp, cardamom powder and saffron milk to it. Use a flat spoon or spatula to fold and mix in all the ingredients - do not whisk or run it in a blender
- When every ingredient is well combined, divide the mango shrikhand in three serving bowls and refrigerate for two to four hours
- Garnish your amrakhand bowls with mango pulp, chopped mangoes, pistachios and saffron strands and serve chilled. Enjoy!
Notes
- If using Greek yoghurt, start from step 2
- Blending or whisking will make the texture of the mango shrikhand not as thick as desired
- I have used Alphonso mangoes for my recipe, even Kesar variety works well
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon