Mango Shrikhand
Creamy strained yogurt dessert with mango pulp.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.