Easy Mango Shrikhand (Amrakhand)
User Reviews
5
Easy Mango Shrikhand (Amrakhand)
Description
This recipe starts by optionally straining plain or Greek yogurt through cheesecloth to achieve a thick consistency. The strained yogurt is whisked until smooth. Mango pulp, either homemade from ripe mangoes or store-bought, is combined with powdered sugar and cardamom, then mixed into the yogurt. Saffron threads steeped in warm milk are added for subtle aroma and color.
The mixture is stirred thoroughly until fully combined into a smooth, creamy consistency and then chilled for one to two hours. Serving chilled allows the flavors to meld and the dessert to set properly. Pistachio garnish adds a touch of crunch and visual contrast.
This sweet dish highlights mango's tropical flavor paired with the cooling richness of yogurt, seasoned delicately with spices. It is traditionally served as a festive or refreshing dessert in Indian cuisine.
Mango pulp can be prepared by blending peeled ripe mangoes and straining out fibers. Store-bought pulp is a convenient alternative, with sugar adjusted as needed depending on sweetness. Straining yogurt is optional if using already thick Greek yogurt.
Ingredients
- 2 cup PLAIN yogurt full fat or Greek yogurt
- 1.5 cup Mango pulp
- 6 tablespoon powdered sugar I used powdered sugar as it mixes easily. Reduce sugar if using store bought sweetened mango pulp. or add to taste.
- 1/4 teaspoon cardamom powder optional, aka Elaichi
- 1/8 teaspoon saffron aka Kesar
- 2 teaspoon milk warm
- 1 tablespoon pistachio crushed or sliced, to garnish (optional
Instructions
Straining Yogurt (optional for greek yogurt)
- Place a mesh strainer in a large bowl. Line a cheesecloth over the strainer. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Now you can either hang this cheesecloth or place a heavy weight on top of it.
- We want to leave space for the water to collect in the bowl. Leave it out (3-4 hours) or leave it overnight in the refrigerator. For greek yogurt, straining 3-4 hours is enough. If using plain yogurt, strain at least overnight or upto 24 hours in the refrigerator.
Making Shrikhand
- Add saffron to warm milk and keep aside.
- Remove and empty the thickened yogurt in a large bowl. Whisk it well for 3-4 minutes to make it smooth.
- Add the mango pulp (see notes for how to make pulp from fresh mangoes), sugar, cardamom and saffron soaked in milk. Mix for 3-5 minutes until combined and smooth without any lumps.
- Chill for 1-2 hours before serving. Serve in bowls and garnish with crushed pistachios and some saffron strands.
Notes
- Mango pulp can be made by blending peeled ripe mangoes and straining out fibers, or replaced with store-bought mango pulp for convenience.
- Use full-fat plain or Greek yogurt; straining is optional if Greek yogurt is already thick.
- Adjust powdered sugar based on the sweetness of the mango pulp used.
- Soak saffron in warm milk to release its color and aroma before adding.
- Chill the finished shrikhand before serving to enhance texture and meld flavors.
- Garnish with crushed or sliced pistachios for added texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 38mg | 2% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1416IU | 28% |
| Vitamin C | 8mg | 9% |
| Calcium | 81mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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