MANGO SHRIKHAND (AMRAKHAND) RECIPE

Who doesn't like mangoes and how all of us wait for the mango season to arrive. So here at my place too the mango season is much awaited.
Shrikhand is a yogurt based dish which is popular in Western India mainly Maharashtra and Gujarat. I'd first tasted Shrikhand on my visit to pune as Shrikhand is not very commonly available in delhi, where I've spent all my life and I must say I fell in love with it at first bite.
Thereafter I tasted many versions of Shrikhand available during the few years I stayed in Mumbai and I loved all of them but amrakhand was the best and loved by my daughter too. Anything loved by my daughter has to be tried by me at home. So here it is our favourite, mango shrikhand or Amrakhand.

INGREDIENTS

2 Mangoes chopped
400 gms fresh curd ( it should not be sour)
1/4 cup sugar powdered ( you can increase the amount of sugar if you prefer it extra sweet, but this ratio works perfectly for our family)
2-3 green cardamoms/elaichi (crushed)
a pinch of saffron strands ( optional - I have not used them )

METHOD

1. Tie the curd in a muslin cloth or a cotton cloth. Keep it on a strainer. Keep the strainer on a deep bowl to collect the water from the curd. Keep it inside the fridge for 3-4 hours or just leave it in the fridge overnight. We need to collect the thick curd also known as 'chakka'.
2. Peel the mangoes and puree them in mixer.
3. Add the powdered sugar to the mango puree.
4. Add elaichi and saffron too if using. If using saffron just soak it in a table spoon of warm milk for 10-15 minutes.
5. Add the mango puree and sugar mix to the hung curd. Mix everything together very nicely or put everything together in a blender and blend till smooth
6. Chill the mango shrikhand or amrakhand and serve with hot puris or serve as an accompaniment with food. It can also be served as a dessert post meal.

PICTORIAL GUIDE

1. Tie the curd in a muslin cloth or a cotton cloth. Keep it on a strainer. Keep the strainer on a deep bowl to collect the water from the curd. Keep it inside the fridge for 3-4 hours.

2. Peel the mangoes and puree them in mixer.
3. Add the powdered sugar to the mango puree.

4. Add elaichi and saffron too if using. If using saffron just soak it in a table spoon of warm milk for 10-15 minutes.

5. Add the mango puree and sugar mix to the hung curd. Mix everything together very nicely or put everything together in a blender and blend till smooth.

6. Chill the mango shrikhand or amrakhand and serve with hot puris or serve as an accompaniment with food. It can also be served as a dessert post meal.

                                            HAPPY MANGO SEASON!!