Mango Shrikhand Recipe | Amrakhand Dessert
Mango Shrikhand Recipe | Amrakhand Recipe | Aam Shrikhand with detailed photos and video. A traditional Maharashtrian or Gujarati recipe, prepared with mango pulp and hung curd/dahi ka chakka, or Greek yoghurt. It is typically served as dessert after a meal during summer, but is also popularly served with poori and chapatis.
Mango Shrikhand Recipe | Amrakhand Recipe | Aam Shrikhand with step-by-step photo and video recipe. An ideal and perfect summer season mango dessert recipe to lower the body temperature from the scorching sun heat. Amrakhand is an extended version of the traditional, simple shrikhand recipe, prepared by simply mixing mango pulp into it. While it is commonly served as an Indian dessert, it is most enjoyed as a side dish with puri, chapati, and roti.
I have already shared the authentic, traditional, simple kesar pista shrikhand recipe, and since it is mango season, I thought I would share amrakhand. While I am not a huge fan of this recipe, my husband is a crazy fan of mango recipes and aam shrikhand. He had requested this recipe long ago, but I did not want to prepare it with store-bought mango pulp or frozen mangoes. I had kept an eye on my local vegetable shop for this year’s fresh mangoes, and they took a while to arrive. As it was the first stock of the year, the prices were premium. But the craving of my husband for mango shrikhand was strong, and I had to buy it and hence this post.
While the recipe does not have many complicated steps, I would like to share some tips and variations to the mango shrikhand recipe. Firstly, the hung curd should be left overnight to drain off the water. The process may take 8-10 hours; it is recommended to keep it in the fridge, otherwise it may turn sour. Secondly, I have prepared dahi ka chakka, or hung curd, from homemade dahi. However, if you do not prepare curd at home, I would highly recommend using Greek yoghurt to prepare chakka. Lastly, I have used fresh ripe mango pulp in this recipe. Alternatively, you can also use store-bought mango pulp for this recipe.
Finally, I would recommend my other Dessert Recipes Collection from my blog. This mainly includes recipes for gulab jamun, rasgulla, kala jamun, carrot halwa, rabdi, cham cham, rasmalai, bread gulab jamun, and sabudana kheer. In addition, do visit my other recipe collection from my blog, like
About Mango Shrikhand
Mango Shrikhand, also known as Amrakhand, is a rich and creamy dessert that brings festive flavours to every bite. The dish’s basic recipe transforms into something exceptional through the combination of hung curd and mango pulp, which is fully ripe. The combination of the product’s smoothness and natural sugar creates two distinct experiences that people can discover. The use of fresh mango fruit not only enhances the dish’s visual appeal but also improves its taste. The dish is a fundamental component of Western Indian cooking, as its opulent nature particularly defines Maharashtrian dishes. Families traditionally prepare this dish for their special holiday celebrations. The dessert is the most popular choice for people who want to celebrate both minor and major special events. The dish becomes suitable for everyday dining because it requires minimal effort to prepare. The combination of tangy curd and sweet mango creates a delightful taste experience.
The serving options of Mango Shrikhand provide multiple ways to enjoy this dessert. People consume it as a dessert, yet they also use it as a sweet condiment to accompany their poori and roti. The dish maintains its strong connection to Marathi cuisine, while people across India are increasingly preferring it. The dish became popular in Karnataka because it has equal appeal to people who enjoy Gujarati cuisine. The recipe permits users to create their own interpretations by including dried fruits and raisins. The components of the dish create an authentic texture while they introduce elements of traditional fusion cooking. The product offers multiple presentation options which work for both traditional and contemporary display methods. The dish provides sweet relief and is an ideal match for special holiday meals.
Fun Fact:
Amrakhand is often prepared during mango season festivals and is considered a symbol of celebration and abundance in many Indian homes.
Chef Tips for Mango Shrikhand
Mango Shrikhand is a creamy and refreshing dessert made with hung curd and ripe mango pulp. It delivers a rich texture and natural sweetness that makes it perfect for festive meals.
- Thick Yoghurt: Strain the curd well to remove excess whey, leaving a smooth, creamy base.
- Ripe Mangoes: Pick sweet, non-fibrous mangoes for a rich flavour and vibrant colour.
- Deep Whisk: Beat the mixture well to break up lumps and achieve a silky texture.
- Additional Flavours: Include cardamom and saffron to enhance aroma and elevate taste.
- Serving: Refrigerate the shrikhand for a few hours to improve consistency and flavour.
FAQs
- How do I make thick mango shrikhand at home?
Strain fresh curd well to remove excess whey, then mix it with mango pulp, sugar, and flavouring ingredients until smooth. - Which mango works best for amrakhand?
Use ripe, sweet, and less fibrous mangoes for a creamy texture and rich flavour. - Can I make mango shrikhand without sugar?
Use very sweet mango pulp or add natural sweeteners if you want to avoid regular sugar. - How long can I store aam shrikhand in the fridge?
Store it in an airtight container in the refrigerator for up to 2 days for the best taste and texture. - Can I serve mango shrikhand with poori?
Serve it chilled with poori as a festive side dish or enjoy it as a dessert after meals.
Video Recipe
Recipe Card for Mango Shrikhand
Mango Shrikhand Recipe | Amrakhand Dessert
Enjoy the sweet and tangy flavours of mango shrikhand, an ideal summer dessert that pairs wonderfully with puri and chapati.
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firstly take thick and creamy curd also known as hung curd or chakka.
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whisk smooth till it turns creamy with the help of whisk.
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further, add 1 cup mango pulp, ¼ cup powdered sugar and ¼ tsp cardamom powder.
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also add saffron milk. to prepare saffron milk, soak few strands of saffron in 2 tbsp of warm milk.
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mix well making sure the sugar gets dissolved in curd.
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also add in few chopped almonds and pistachios.
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mix gently and transfer to the serving bowl.
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finally, mango shrikhand / amrakhand is ready. store in refrigerator or serve immediately.
How to Make Mango Shrikhand with step-by-step Photos
- Firstly, place a sieve in a large mixing bowl. Make sure there is enough space for water to accumulate at the bottom of the bowl without touching the sieve.
- Further, place a cheesecloth or a handkerchief in the bowl.
- Pour 2 cups of fresh, thick curd.
- get the cloth together and tie it tightly.
- Furthermore, refrigerate it overnight. Make sure to refrigerate, the curd will turn sour, and you will need to add more sugar.
- The next day, we can see the water has separated from the curd.
- The thick and creamy curd is ready, which is also known as hung curd or chakka.
- Whisk until smooth, then until creamy.
- further, add 1 cup mango pulp, ¼ cup powdered sugar and ¼ tsp cardamom powder.
- also add saffron milk. to prepare saffron milk, soak few strands of saffron in 2 tbsp of warm milk.
- mix well making sure the sugar gets dissolved in curd.
- Also add in a few chopped almonds and pistachios.
- Mix gently, transfer to the serving bowl, and garnish with a few chopped mangoes and dried fruits.
- finally, mango shrikhand / amrakhand is ready. store in refrigerator or serve immediately.
Notes
- Firstly, use thick and creamy curd for a great taste in shrikhand.
- Furthermore, adding saffron and cardamom powder enhances the flavour.
- Additionally, add more sugar if the curd is sour.
- Finally, mango shrikhand / amrakhand tastes great when served chilled.
