Thursday, March 5, 2015

Mango Shrikhand / Amrakhand

Here comes summer...and with it comes the beautiful season of mangoes. Although, thanks to the advanced technology mangoes are available throughout the year, but there is something different with the seasonal fruits. I just crave for their raw, pungent smell. You can never get them in the cans.

how to make mango shrikhand or amrakhand


how to make mango shrikhand or amrakhand



how to make mango shrikhand or amrakhand

In Kolkata, we used to have cold ripe mangoes as a dessert during all the summer. We generally ate "Himsagar" mangoes. Alfanso is not that popular in markets of Bengal. And at the end of the season, the market gets flooded by "Fojli Aam" - a certain category of mangoes from a region of Bengal,called Malda, which is famous for their typical long shape, yellow color and tangy,sour taste. But it gives a different taste. So, yes I love it too.

how to make mango shrikhand or amrakhand

how to make mango shrikhand or amrakhand

I love to put mango pulp in every dessert. It gives them a nice summer feel. I add mangoes in juice, lassi, ice cream, kulfi and even kheer. This time, I added them to yogurt and it gave birth a beautiful dessert called "Amrakhand" or "Mango Shrikhand". A very popular Indian dessert to add summer into your meal.

how to make mango shrikhand or amrakhand

how to make mango shrikhand or amrakhand

Mango Srikhand / Amrukhand
Serves 2

Ingredients:

  • 1 and 1/2 cups of Greek yogurt / 2 cups of normal thick yogurt
  • 2 ripe and juicy mangoes
  • a handful of nuts - cashew, almonds, pistachio
  • 2 tbsp warm milk
  • some saffron strands
  • sugar - as per the sourness of the mango
Method:
  • If you are using normal yogurt, then you have to strain the excess water out from it. Put the yogurt in a clean cheesecloth and tie it tightly. Then push hardly with both of your hand to squeeze out the excess water. I think this is better than the "hung curd" method. That takes way too much time. When you realize that most of the excess water has been strained out, just open the cheesecloth and put the curd in a bowl. 
  • Peel the skin off the mangoes and cut off the flesh. Use a blender to make a soft pulp out of it.
  • Take the warm milk and soak saffron in it. Keep it aside and you will see the color changing in a bit.
  • Chop the nuts. 
  • In a separate large bowl put together the Greek yogurt / the thick yogurt we made, the mango pulp, sugar and the saffron soaked milk.
  • With a whisker mix everything evenly to create a smooth and velvety texture.
  • Once everything is mixed evenly add the chopped nuts. Keep a little for garnishing.
  • Let it chill in the fridge for 2-3 hours and then serve in cups or bowls.
  • Garnish with the rest of the nuts and some saffron strands.

No comments:

Post a Comment