Amrakhand/Mango Shrikhand

Amrakhand is a Maharashtrian and Gujarati people dessert.A flavoured mango shrikhand typically a delightful variation made to shrikhand by adding mango pulp to this.Shrikhand is a sweet made from thick curd by draining the water from it and mixed with sugar,cardamom powder.

Every Indian festival has a special significance and a special delicacy is prepared on these festival days and offered to deities.One such festival is Gudi Padva celebrated in Maharashtra to mark the beginning of new year according to Hindu calender.This festival comes in the month of April at peak summer time.So during summer shrikhand made with thick yogurt would serve as a good summer heat antidode.The thick curd is to last long without souring.

Preparation Time : 10 mins

Soak Time : 5 hrs

Total Time : 5 hrs 10 mins

Servings : 4

Ingredients:

Mango pulp-1 cup

Curd-1 cup

Powdered Sugar-4 spoons

Cardamom powder-1/2 tsp

Almonds-3

Pista-4

Procedure : 

1.Lets keep ready stainer,bowl and a muslin cloth/kitchen cotton cloth/ Handkerchief.Add 1 cup of curd  in the muslin cloth.

2.Get the cloth together and tie it tightly.So the water from the curd will be drained and will be collected in the bowl.Refrigerate for 5-6 hrs or overnight.You can also keep any weight on the cloth and can see the water dripping from the curd.

The other way is tie it and hung to the tap in the sink and keep the bowl below so the water will be collected in the bowl.In India it is pretty hot and humid and leaving curd at room temperature can make it sour.

3.After 5-6 hrs the thick curd must have formed.This thick curd is called as 'Chakka' in Marathi.It will be like cream when you whisk it.

4.Now take a ripe mango.Remove the skin,cut it into chunks and blend it by putting in blender.You can also use store bought mango pulp.

5.Now add 1 cup mango pulp to the thick curd.Add 4 spoons of powdered sugar and 1/2 tsp of cardamom powder.( Sugar can be adjusted as per the taste).Mix it with the spoon.If you whisk this,the texture will be in a flowing consistency.We want a stiff thick Shrikhand.

6.Refrigerate for hours before serving.Garnish with chopped almonds and pista before serving.