Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.
The mango version (in season) of this delectable dessert, Amrakhand is our family favourite. Mango pulp takes this already sinful sweet to another level. Ready made Shrikhand with assorted flavours is easily available at most sweet shops but the satisfaction of making it at home is unparalleled!
My mom’s recipe for Amrakhand is very simple, just that you need some patience and planning to make it.In fact many times excess,leftover curd is hung overnight and made into Shrikhand.
Amrakhand/Shrikhand teams up well with plain puris but it can be served on its own or with Rotis too. You can skip adding the Mango pulp to make plain Shrikhand and top it with fresh/dry fruits and nuts of choice.
| Servings | Prep Time |
| 4 | 10 minutes |
| Passive Time |
| 7-8 hours |
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Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.
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- 1/2 kg hung curd (Chakka) (hung curds).
- 1/2 kg sugar or adjust the proportion to your taste.
- 1 - 1 1/2 cups fresh mango pulp
- saffron or cardamom/ nutmeg powder as required for flavouring (optional)
- chopped nuts/dry fruits/fresh fruits as required for topping (optional)
- Mix the sugar and hung curd in a mixing bowl nicely and leave it like that overnight or minimum for 3-4 hours. If the weather is too hot refrigerate.
- Add the hung curd-sugar mixture in a food mill (Puran Yantra) to homogeneously blend and sieve the mixture. Alternatively you can thoroughly whisk (hand belnder) the mixture in a mixing bowl and pass it through a fine sieve lined with muslin cloth.
- Refrigerate for 1-2 hours. Add the mango pulp and saffron or cardamom/nutmeg powder (if using) mix till it is properly incorporated.
- Serve chilled topped with nuts, fruits/dry fruits of choice.
For homemade Hung Curd - Tie thick curd in a clean muslin cloth/kitchen towel till all the whey has drained out. If the the weather is too hot, refrigerate it with a bowl below to collect the whey. Keep some weight on it so that the drains out faster.
Congratulations on the car 🙂
And what is the green mango rice recipe.. jaldi jaldi mail karo.. Sounds interesting.
Green Mango rice recipe coming up