Mango Shrikhand
Mango Shrikhand is popularly known as Aamrakhand or Aam Shrikhand: usually made with hung curd and ripe mangoes.
We always have plain shrikhand with the pooris and chapatis, typically serves as a dessert after the meal but today I am doing modification from plain shrikhand to aam shrikhand.
I already shared other shrikhand recipes like Plain Shrikhand and Kesar Pista Shrikhand but this time I want to be bit seasonal as I love to do experiments and this experiment proves successful as my family loves this dessert to the fullest.
For making any shrikhand, the important ingredient is CURD. We need fresh and hung curd for this. I have used homemade fresh curd but you can also use store-bought.
Similarly, I bought ripe mangoes and extract pulp for the best taste but you can go with the tinned pulp also. I used ripe mangoes so I need to add less sugar here.
I flavored this shrikhand with the crushed cardamom seeds, chopped dry fruits, and saffron threads. Saffron threads give eye-catchy texture to the dish. Adding dry fruits are completely optional, I added here because of my daughter like dry fruits, especially in mango dishes.
While the recipe is easy to make still I am sharing some tips and suggestions for the perfect result, firstly use thick and fresh curd for hung curd. Secondly, adjust the sweetness according to the taste of mangoes, and last but not least do not forget to maintain the creamy texture.
Step by step instructions
Preparing Hung Curd
- Take 1 cup of fresh curd.
- Take one bowl, along with a cotton cloth. Transfer the curd on a cloth and squeeze well to remove the extra water.
- Keep in the refrigerator for about 2 hours.
Preparing Aam Shrikhand
- After 2 hours, transfer the prepared hung curd to a mixing bowl.
- Add powdered sugar.
- Followed by milk with saffron threads. Mix well
- Add mango pulp into it and mix well. Make sure to remove all the lumps so that you will get a creamy texture.
- Add cardamom powder to it followed by finely chopped dry fruits to it.
- Mix well. Transfer to a serving bowl. Refrigerate for 2-3 hours and serve chilled.
- Garnish it with dry fruits. Serve it as a dessert and goes well with puris and paranthas also.
- Mango Shrikhand is ready to grab.
Related Recipes
Mango Shrikhand
Ingredients
To make Hung Curd
- 1 cup fresh curd
To make Aam Shrikhand
- 1 medium sized mango pulp
- 2 tbsp powdered sugar
- a pinch cardamom powder
- dry fruits finely chopped
- 8-10 number saffron threads soaked in milk
Instructions
Preparing Hung Curd
- Take 1 cup of fresh curd.
- Take one bowl, along with a cotton cloth,
- Transfer the curd on a cloth and squeeze well to remove the extra water.
- Keep in the refrigerator for about 2 hours.
Preparing Aam Shrikhand
- After 2 hours, transfer the prepared hung curd to a mixing bowl.
- Add powdered sugar and milk with saffron threads. Mix well
- Add mango pulp into it and mix well. Make sure to remove all the lumps so that you will get a creamy texture.
- Add cardamom powder to it followed by finely chopped dry fruits to it.
- Mix well.
- Transfer to a serving bowl. Refrigerate for 2-3 hours and serve chilled.
- Serve it as a dessert and goes well with puris and paranthas also.
Notes
Dry fruits must be finely chopped.
Tastes best when served chilled.