Wednesday, May 24, 2017



While mangoes are available in most parts of the country, Maharashtra has a special reputation for producing some of the choicest mangoes. In this State, Shrikhand is a popular dish which is served with puris or even eaten as such.When Shrikhand is made using mangoes it is called Amrakhand.

The secret to making a good amrakhand is the quality of the hung curds and the sweetness of the mangoes you use. The amount of sugar required will depend on the sweetness of the mangoes used as also your taste.

Usually, I make this in small quantities. I use 400 grams of store bought set curds from which I obtain 150 grams of hung curds. This is nothing but yogurt drained of all the liquid or whey leaving behind a thick mass of curds which is called Chakka.

It is advisable to use the better quality of mangoes like Alphonso for the sweetness, colour and their not being fibrous.

We love to have Amrakhand as a dessert and it tastes just great!

  • Mango Puree, 1/2 cup
  • Hung Curds (Chakka ), 150 gms
  • Saffron, a few strands
  • Warm Milk, 1 tbsp
  • Powdered Sugar, 1/4 cup, or to taste 
  • Cardamom (Elaichi) Powder, 1/2 tsp
  • Almonds ( Badam)  Slivers, 1 tbsp, for garnish
  • Pistachio Slivers, 1 tbsp, for garnish

Place a colander or sieve lined with muslin cloth on top of a vessel and pour the curds ( about 400 gms) in the muslin cloth so that the distilled curds remains on top and the whey drips into the vessel.
Wait till all the whey drains out into the vessel leaving a thick mass of curds in the muslin cloth.
Press the muslin cloth till the liquid whey drains out completely

With 400 gms of set curds you should get about 150 grams of hung curds
Keep the hung curds aside

Combine the saffron with the warm milk in a small bowl and keep aside
In a bowl, whisk the hung curds
To this, add the mango puree, powdered sugar,  cardamom powder and the mixture of saffron and milk,
Whisk till it gets well blended and refrigerate for a few hours
Lastly, garnish with almond and pistachios
Serve chilled

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