‘Shrikhand’ is a very common yogurt based sweet dish of Northern and Western India. People from Gujarat and Maharashtra always have Shrikhand with ‘pooris’ in their meals. This summer made some ‘Amrakhand’ or ‘Mango Shrikhand’ with fresh Himsagar mango. This particular variety of mango is speciality of Bengal. These mangoes are pulpy in nature and very sweet in taste. You can use any variety of sweet mango or even store bought mango pulp to make ‘Amrakhand’.
For making any ‘Shrikhand’, always try to use fresh yogurt. I have made the recipe with homemade yogurt though store bought yogurt is equally fine. I haven’t used any artificial colour in the ‘Amrakhand’. The amount of sugar to be added depends on the sweetness of the mangoes and according to your taste.
- Hung the curd in a muslin cloth for 3-4 hours.
- Extract the pulp from mangoes and make a smooth puree in a blender.
- Add the thick hung curd to the same blender along with cardamom powder, saffron and sugar. Blend very well till it becomes smooth.
- Mix in the chopped almond.
- Pour Amrakhand in individual serving bowls.
- Chill in the refrigerator for few hours.
- Garnish with chopped nuts of your choice or with chopped mango pieces. I garnished with mango puree and some saffron strand.
- Serve the ‘Amrakhand’ with some ‘Aamras Pooris’ or serve it as a dessert.