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Amrakhand Recipe | Mango Shrikhand Recipe | How To Make Mango Shrikhand

Amrakhand Recipe | Mango Shrikhand Recipe

Amrakhand Recipe | Mango Shrikhand Recipe | How To Make Mango Shrikhand with detailed photos.  

Amrakhand is a traditional Maharashtrian recipe made with curd, mango, and sugar. Mostly Maharashtrian people prepare this dessert in the summertime or at the festival of “Gudhi Padwa”. Amrakhand is mainly served with pooris but can also serve this as a dessert.

Amrakhand is a mango-flavored version of the popular Maharashtrian and Gujarati dessert called Shrikhand. For making shrikhand or amrakhand you have to make thick curd. This thick curd is called “chakka”.

In this amrakhand recipe, I have cook mango pulp to give a thick texture to the amrakhand. Also for mango pulp, you can use any type of mango but make sure they are not too sour.

For more dessert recipes, you can check- Kaju Badam Katli, Mango Jelly, Basundi, Besan ke Laddu, Fruit Custard, Chocolate Carrot Cake, Aloo HalwaUkadiche Modak

Also, Check our other Maharashtrian Recipes- Narali Bhat, Veg Kolhapuri, Batata Vada, Bhajni Chakli


Amrakhand Recipe | Mango Shrikhand Recipe


Ingredients


400 gm or 2 cups curd (Dahi)

¾ cup mango pulp

3-4 tablespoon powdered sugar

2 teaspoon warm milk with a pinch of saffron

4-5 pistachio


Amrakhand Recipe | Mango Shrikhand Recipe


How to make Chakka/Thick Curd


1. Take a strainer and place it in a bowl.

How to make Chakka/Thick Curd

2. Place cotton cloth or muslin cloth on a strainer and pour 2 cups of curd.

How to make Chakka/Thick Curd

3. Bring the edges of the cloth together.

How to make Chakka/Thick Curd

4. Tie the knot.

How to make Chakka/Thick Curd

5. Place a heavy object on curd and place it in the refrigerator for 4-5 hours.

How to make Chakka/Thick Curd

6. After 4 hours, water is separated and you will get thick and creamy curd.

How to make Chakka/Thick Curd

7. Further, place the strainer on the bowl and pass the curd through a strainer. It will make curd smooth and silky.

How to make Chakka/Thick Curd

8. Thick curd or chakka is ready.

How to make Chakka/Thick Curd


How to make Amrakhand


1. Heat the pan and add ¾ cup mango pulp to it. Make sure you use the very fine blended pulp.

How to make Amrakhand

2. Continuously stir the mango pulp on medium flame.

How to make Amrakhand

3. Cook mango pulp until it looks thick. It takes 4-5 minutes. Keep it aside for cooling.

How to make Amrakhand

4. After cooling down, add mango pulp and 4 tablespoons of powdered sugar into chakka/thick curd.

How to make Amrakhand

5. Mix all the ingredients very well.

How to make Amrakhand

6. Add saffron milk and whisk again. To make saffron milk, soak a pinch of saffron in 2 teaspoons of warm milk for 15 minutes.

How to make Amrakhand

7. Lastly, add chopped pistachio and mix well.

How to make Amrakhand

8. Silky and tasty amrakhand is ready. Serve amrakhand chilled with some chopped pistachio on top.

Amrakhand Recipe | Mango Shrikhand Recipe


Suggestion


1. You can also add chopped almond and cashew in amrakhand.

2. You can also add cardamom powder to it.

3. If the curd is too sour, add more powdered sugar.


Recipe Card for Amrakhand

Yield: 1 Cup

Amrakhand Recipe | Mango Shrikhand Recipe

Amrakhand Recipe | Mango Shrikhand Recipe

Amrakhand is a traditional Maharashtrian recipe made with curd, mango, and sugar.

Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes

Ingredients

  • 400 gm curd (Dahi)
  • ¾ cup mango pulp
  • 3-4 tablespoon powdered sugar
  • 2 teaspoon warm milk with a pinch of saffron
  • 4-5 pistachio

Instructions

How to make Chakka/Thick Curd

1. Take a strainer and place it in a bowl.

2. Place cotton cloth or muslin cloth on a strainer and pour 2 cups of curd.

3. Bring the edges of the cloth together.

4. Tie the knot.

5. Place a heavy object on curd and place it in the refrigerator for 4-5 hours.

6. After 4 hours, water is separated and you will get thick and creamy curd.

7. Further, place the strainer on the bowl and pass the curd through a strainer. It will make curd smooth and silky.

8. Thick curd or chakka is ready.

How to make Amrakhand

1. Heat the pan and add ¾ cup mango pulp to it. Make sure you use the very fine blended pulp.

2. Continuously stir the mango pulp on medium flame.

3. Cook mango pulp until it looks thick. It takes 4-5 minutes. Keep it aside for cooling.

4. After cooling down, add mango pulp and 4 tablespoons of powdered sugar into chakka/thick curd.

5. Mix all the ingredients very well.

6. Add saffron milk and whisk again. To make saffron milk, soak a pinch of saffron in 2 teaspoons of warm milk for 15 minutes.

7. Lastly, add chopped pistachio and mix well.

8. Silky and tasty amrakhand is ready. Serve amrakhand chilled with some chopped pistachio on top.

Nutrition Information

Yield

1

Serving Size

1 Cup

Amount Per Serving Calories 457Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 53mgSodium 206mgCarbohydrates 68gFiber 2gSugar 64gProtein 16g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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