Mango Shrikhand, Amrakhand Recipe | How to make Mango Shrikhand Recipe

My first mangoes for the season gosh they are so expensive. I thought of making Homemade Mango Shrikhand Or you could aslo call it as Amrakhand from mangoes. Amrakhand means Amra = Mangoes hence Mango Shrikhand. This recipe is amazing and it’s so easy to make. It is thick, creamy, soft, supple, delicious and once you taste them you can go on and on 🙂 🙂 such is the magic of Mango Shrikhand.

Mango Shrikhand tastes best with hot purees. Yesterday I made homemade mango shrikhand along with hot purees, dry aloo sabzi and bhendi vegetable. When my hubby came back home last evening he was hungry. So I just handed over a bowl of homemade mango shrikhand to him without telling him what’s there inside. He kept asking me if it’s a custard? to which I replied back if it’s tasting nice so just have it and don’t ask questions.

Once he finished the entire bowl I told him it was Mango Shrikhand to which he replied goo you didn’t tell me earlier else I wouldn’t have eaten it. I was happy I made him eat this yum homemade mango shrikhand.

Main ingredient for Shrikhand is hung curd. Now what is hung curd? Just get fresh curd from shop Or market. Tie them in a cotton Or linen cloth let the water droop down from the cloth. Keep tied for 3 to 4 hours Or overnight. Let the whey flow down. Now unwrap the cloth your hung curd is ready. For shrikhand your curd needs to be thick and no water in it. You can club any fruit like strawberries, raspberries, dry fruits like dry figs, pistachios, almonds, cashews etc with sugar. Your fruits shrikhand is ready. Hung curd is known as chaka in India. Shrikhand originates mainly from Maharashtrian Cuisine. Shrikhand is quite popular across India made Or eaten in almost all households, weddings and festive occasions.

I was too lazy too buy curd from a dairy shop so I chose to make my amrakhand from Britannia Yogurt which is thick, creamy and perfect for Shrikhand. I just tied to a cloth for 30 mins. Hardly some whey drooped down from the yogurt. Guess what I didn’t had to wait for 3 to 4 hours for my shrikhand as Britannia Yogurt made it possible for me 😉

Also just wanted to explain I have used charoli. Charoli are cultivated across India and is as soft as pine nut. Charoli are botanically known as Buchanania Lanzen – Anacardiacea  also known as Cudappah Almonds, Chironji locally. They are used mainly in kheer, desserts, payassam or koftas. Just check the pic below for pictorial detail. It will appear as small sized nuts sized equivalent to a bengal gram size.

To be honest I relished my homemade mango shrikhand, my hubby liked them, my neighbors and my maid too. I missed my mom, dad and my sis a lot as they ,love shrikhand especially my mom. When I meet her next I will surely make shrikhand for her. I missed my pet as she loves purees. Also its quite easy to make you can try this easily at home without worrying I can assure on that. Your family will love homemade mango shrikhand! Try them it’s worth it.

Let’s make mango shrikhand recipe stepwise:

1. Firstly peel the mango skin.

2. Now grate the mango ensuring you don’t grate the seed as well.

3. Take a pan and place on low heat. Roast the charoli for 4 to 5 mins on low heat. Remove them and keep aside.

4. In the same pan add green cardamom and crushed nutmeg. Roast for 4 to 5 mins on low heat. Combine them into a processor and grind until fine powder is formed. You can store this powder into an airtight container Or bottle. Just utilise 2 tbsp of this nutmeg-cardamom powder. The rest you can use for cakes, biscuits and other desserts.

5. Combine grated mangoes, sugar into a processor.

6. Also add hung curd, salt,2 tbsp nutmeg-cardamom powder and some roasted almonds and cashews.

7. Grind until all mixture is evenly incorporated. Check the taste add sugar if required.If using saffron then infuse saffron with hot milk and combine to shrikhand.

8. Pour the shrikhand into the desired moulds. Sprinkle some nutmeg-cardamom powder on top. Decorate with toasted chopped almonds, cashews, pistachios, charolis and saffron.

9. Refrigerate for 3 hour Or until chilled. Your homemade mango shrikhand is ready. Serve chilled with warm purees, rotis Or as dessert.

Mango Shrikhand recipe below:

5.0 from 1 reviews

Amrakhand Recipe – Homemade Mango Shrikhand

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

Easy Mango Shrikhand or Amrakhand recipe very popular and served with hot pooris.

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert, Side

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2 big sized sweet mangoes Or 350 gms grated ( alphonso Or kesar Or badami type I used badami mango)
• 200 gms hung curd
• ½ cup sugar Or add more if required
• a pinch of salt
• 1 crushed nutmeg (pestle and mortar)
• 6 green cardamom
• 4 tbsp charoli toasted Or roasted
• 8 to 10 almonds toasted and chopped into julienne
• 8 to 10 cashew nuts tasted and chopped into julienne
• few pistachios optional
• 1 strand of saffron (kesar mixed in 2 tbsp hot milk) optional

How to make the recipe?

1. Firstly peel the mango skin.
2. Now grate the mango ensuring you don't grate the seed as well.
3. Take a pan and place on low heat. Roast the charoli for 4 to 5 mins on low heat. Remove them and keep aside.
4. In the same pan add green cardamom and crushed nutmeg. Roast for 4 to 5 mins on low heat. Combine them into a processor and grind until fine powder is formed. You can store this powder into an airtight container Or bottle. Just utilise 2 tbsp of this nutmeg-cardamom powder. The rest you can use for cakes, biscuits and other desserts.
5. Combine grated mangoes, sugar into a processor.
6. Also add hung curd, salt,2 tbsp nutmeg-cardamom powder and some roasted almonds and cashews.
7. Grind until all mixture is evenly incorporated. Check the taste add sugar if required.If using saffron then infuse saffron with hot milk and combine to shrikhand.
8. Pour the shrikhand into the desired moulds. Sprinkle some nutmeg-cardamom powder on top. Decorate with toasted chopped almonds, cashews, pistachios, charolis and saffron.
9. Refrigerate for 3 hour Or until chilled. Your homemade mango shrikhand is ready. Serve chilled with warm purees, rotis Or as dessert.

Notes

1. You can use any kind of mangoes you wish. Just ensure the mango has good flesh and is sweet.
2. take care of the sugar proportion if mangoes are too sweet then add sugar accordingly else it might taste too sweet.
3. Saffron strands can be just roasted slightly for 2 mins on low heat and can be used to garnish your shrikhand.
4. Ensure you use only hung curd for your shrikhand else it won't give the impact or effect.

Nutrition Information

Serving size: 7 to 8 people

3.2.2925