Blended pulp … I'm Neha, Blogger & recipe expert behind WhiskAffair. I also love piyush and lassis which are again made from yogurt. Replace hung curd or Greek yogurt with sour cream to make the shrikhand. This exotic dessert is easy to prepare and Shrikhand is often served with poori. Garnish with saffron and serve mango shrikhand with puri or as dessert. The benefit of using greek yogurt to make shrikhand is that you can make it instantly. It will make the consistency of the curd very thin. Ashu's kitchen present amrakhand Shrikhand has been referred to as "Shikhrini" in the Sanskrit literature. Be sure that it will turn out good each time! Fresh mango puree/pulp and hung curd are the two vital ingredients to make this delicious recipe. Mango Shrikhand or amrakhand recipe is a delicious dessert made with yogurt and mango. Pour the curd in the cloth. Homemade Mango Shrikhand, Homemade Mango Shrikhand Recipe, Mango Shrikhand : My first mangoes for the season gosh they are so expensive. You can have this dish for Vrat or Indian fasting. Looking for something sweet to serve after your everyday meals, something that is Indian and is easy to make? The ones we get in Indian are perfect to make shrikhand. Shrikhand is a traditional sweet recipe that is very popular in the Northern part of India and many families serve it chilled after their everyday meals. https://www.vegrecipesofindia.com/mango-shrikhand-amrakhand-recipe If you do not feel like adding Kesar, then you may blend the mango puree with hung curd, your dessert will still taste yummy. Shrikand with mango makes it a very delicious dessert. Let the curd hang for 2-3 hours. - Add the … If you are using homemade curd, make sure to hand it in a muslin cloth for at least an hour. Here is how to make it. Now bring the ends of the cloth together and hang it on support to drain the water from the curd. Take a dip bowl and a strainer. Take a muslin cloth or a kitchen tissue and spread it on a big bowl. Serve alongside a meal, especially with hot pooris and savour this summer delicacy. Now bring the ends of the cloth together and hang it on support to drain the water from the curd. So if you live in the US, I suggest either using canned mango puree or visit a nearby Indian store to get the mangoes. If you want to serve an entire Gujarati meal, then serve it along with Gujarati Kadhi, Puri, Aloo Na Shaak and Vaghrela Bhaat. Take a muslin cloth or a kitchen tissue and spread it on a big bowl. Home » Recipes » Sweets & desserts » Mango Shrikhand (Amrakhand), Published: May 13, 2019 | Last Updated On: May 31, 2020 by Neha Mathur. Mit Portionsrechner Kochbuch Video-Tipps! So beat the heat with this Mango Shrikhand and satisfy your sweet tooth with this simple and easy sweet. Corn Tikki or Corn Patties (Step by Step), 2 alphonso mangoes or 1 cup sweetened fresh mango pulp/canned mango pulp (i used alphonso mango pulp), ¼ teaspoon cardamom powder or 2 to 3 green cardamoms, crushed to powder in a mortar pestle, ⅓ cup to ½ cup fine sugar or organic unrefined sugar or powdered sugar, add as required, a pinch of saffron strands infused in 1 tablespoon of hot milk, 4-5 pistachios, silvered or chopped finely. Using greek yogurt is another option and you don't have to hand it as it is already quite thick. A traditional dessert, it is very tasty, healthy and easy to make. Shrikhand is made from drained yogurt which is known as hung curd.Any flavor can be added along with hung curd to make the recipe. In case fresh mango is not available, you can use canned one. One such variation is the mango shrikhand, also known as the Amrakhand. I like Aam Shrikhand as the light flavour of kesar (saffron) and mango perfectly blend with each other. - Once it comes to a smooth consistency, add the mango pulp or mango puree and beat well until both the ingredients combine well. Mix it well and keep it aside so it sets for 7 to 8 hours or overnight. Mango shrikhand, a delicious recipe loaded with pistachio slices. Step 2: Gather the corners of the … The Water will take out the orange red natural … You can serve this Aam Shrikhand along with hot puffed Puri. Servings 6 people. Just set curd, drain all the water from it, add sugar and mango puree and your delectable Mango Yogurt is ready. Amrakhand means Amra = Mangoes hence Mango Shrikhand. It is a must in Gujarati and Maharashtrian households and you will find them in the menu of their Summer weddings. Just whisk it well and add the mango puree, cardamom powder, and powdered sugar and you are good to go. It is a delight to eat and a breeze to make. Alternatively, you may hang it over the kitchen sink but the curd may get sour during summer months. Chill in the fridge for 3-4 hours, till the shrikhand sets. Take a muslin cloth and spread it on a big bowl. Thick, creamy and utterly sweet, the shrikhand also has variations. Your email address will not be published. Aam + Shrikhand = Amrakhand may be super simple to make, but the taste is highly sophisticated. Collect the chopped mangoes in the mixer, grind for a minute, till puree is formed. The benefit of using greek yogurt to make shrikhand is that you can make it instantly. This dessert is made with fresh mango pulp, greek yogurt, milk and sugar. Mango Shrikhand or Amrakhand is a traditional Gujarati – Maharashtrian recipe made using hung curd and fresh mango puree. The thick curd that is collected now is called CHAKKA. Mango Shrikhand is a traditional Gujarati, Maharashtrian recipe made using hung curd, fresh mango puree. Ingredients: Small rasagullas- 10-15; Hung yogurt- 2 cups; Sugar- 3/4cup Always use a handheld whisk to mix everything. You don’t have to wait after hanging the curd. This homemade mango shrikhand is amazing and it's so easy to make. Using greek yogurt is another option and you don’t have to hand it as it is already quite thick. Easy Mango Shrikhand Recipe with step by step photos. The mango that you are should be really ripe and juicy. How to make Mango Shrikhand: Step1: Tie the yogurt in a clean piece of muslin (or cheese) cloth and put it on the strainer and place a bowl underneath the strainer to collect the excess water.Keep it in the refrigerator for about 8 hours to drain off the whey. Or you could use canned mango pulp, Greek yogurt is another option and you will find them in US. 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