🥭 When Hung Curd Meets Mango, Magic Happens
Some desserts don’t need ovens, sugar syrup, or long cooking hours.
Just a bowl of thick hung curd, some saffron, cardamom… and a perfectly ripe mango.
Amrakhand is cool, silky, and utterly spoon-lickable.
Served chilled in little matkas or kulhads, it’s the dessert of choice during mango season — especially in Maharashtra and Gujarat.
🛒 What You’ll Need (Serves 2–3 generously):
2 cups thick curd (yogurt)
1 cup mango pulp (preferably Alphonso or Kesar)
¼ cup powdered sugar (adjust to taste)
¼ tsp cardamom powder
Few strands saffron (optional, soaked in 1 tbsp warm milk)
Chopped pistachios or almonds for garnish
Optional: a pinch of nutmeg or a few drops of rose water
🧁 How to Make It – No Heat, Just Chill
1. Prepare Hung Curd
Place curd in a muslin cloth or strainer. Hang it or leave it in the fridge overnight to drain all water. You should get about 1–1.25 cups thick curd.
2. Whip Up the Shrikhand
In a bowl, whisk the hung curd until smooth. Add mango pulp, sugar, cardamom, and saffron milk. Mix until creamy and lump-free.
3. Chill & Serve
Refrigerate for at least 1 hour before serving.
Garnish with chopped nuts and a few mango cubes or rose petals if you’re feeling fancy.
Serve in chilled bowls or matkas.
❤️ Why Amrakhand Is the Coolest Summer Dessert
No cooking required
Naturally sweet, fruit-forward, and festive
Rich but light on the stomach
Because mangoes deserve more than just milkshakes!
The Pinch of Masala 