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Homemade Amrakhand or Mango Shrikhand With step by step photos- Amrakhand is a semisoft,sweetish sour dessert with the goodness of creamy,rich and decadant Shrikhand with ripe mango puree.

It is a traditional Gujrati-Maharashtrian recipe which is widely served as a dessert or side dish with poori during festive seasons or as the perfect after meal sweet to enjoy with family and friends.

For making any shrikhand,always use fresh curd.Homemade curd is always the best and I always make it with homemade curd.

It is nothing but a curd which is hunged with the help of muslin cloth for around 8-10 hours or overnight to drain out the excess of water.After this process of draining water the solids that are left behind is called the Chakka.

This Chakka is then flavoured with fresh mango puree,powdered sugar,cardamom powder,nutmeg powder and garnished with almonds,pista and few strains of saffron to make Mango shrikhand or Amrakhand.

Adjust the amount of sugar added on the sweetness of the mangoes.I haven’t used any artificial colours here.Also I have used the local mangoes here but it goes good with alphanso’s and kesar mangoes too.You can also check Elaichi shrikhand recipe.

Few more tasty Mango recipes for you!

• Mango frooti
• Aam panha

If you have a sweet tooth then more Sweet recipes for you!

• Elachi shrikhand
• Gulaab jamun
• Coconut kheer
• Gajar halwa
• Lapshi/sweet daliya

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WATCH YOUTUBE VIDEO OF HOMEMADE AMRAKHAND ON THE LINK MENTIONED BELOW:

Homemade Amrakhand | Mango Shrikhand :

course : sweet

cuisine : Maharashtrian,Gujrati

prep : overnight

cook : 15 minutes

total : overnight+15 minutes

servings : 4

author : suchita satpute

INGREDIENTS :

• 1 litre of full fat milk/buffalo milk or 2 cup Chakka
• 1-2 cups of powdered sugar
• 1-2 cups of fresh mango puree
• 2 tsp of cardamom powder
• Almonds and pista for garnishing
• Few stands of saffron for garnishing

METHOD :

• Boil the milk and then cool it down.
• Add 2-3 tbsp of curd to the milk.
• Keep it aside for overnight to set.
• Next day a fine curd is formed.
• Taste it,if u want it more sour keep it aside for next 7-8 hours.
• Now in a bowl place the strainer.
• Onto the strainer place a muslin cloth.
• Pour the curd formed over the cloth.
• Let the excess water get strain out.

• Tie the knot to the muslin cloth and hand the cloth so that excess water drains out of the curd.
• I had kept it on the lower rack of the refrigerator overnight so that the water gets drain out also the process of souring of the curd is stopped due to refrigeration.
• Next day remove the bowl from your refrigerator.
• The solid part that is seen in the muslin cloth the Chakka from which Shrikhand is prepared.

• Transfer this chakka into another strainer.
• Add powdered sugar to it as required.
• Next add the freshly prepared mango puree.
• Mix the chakka,sugar and mango puree well.
• Strain the mixture with the help of spoon.
• A fine dense paste is filtered into the bowl kept below the strainer.
• This mixture is nothing but Mango shrikhandor Amrakhand.

• Give it a nice mix.
• If required add more powdered sugar as per your taste.
• Flavour it with cardamom and nutmeg powder.
• Mix well.
• Garnish it with sliced almonds and pista.
• Place few strands of saffron over it.
• Your Mango Shrikhand or Homemade Amrakhand is ready.
• Serve it with hot Puri’s…

RECIPE NOTE :

• Use buffalo milk or any full fat milk for dense curd.
• For best result keep the hunged curd on the lower rack of the refrigerator for draining.
• Use strainer for straining the chakka.
• Adjust the amount of sugar added on the sweetness of the mangoes.
• I haven’t used any artificial colours here.
• Also I have used the local mangoes here but it goes good with alphanso’s and kesar mangoes too.
• A mixer grinder can also be used but I find that the mixture becomes more thin and watery due to grinding in the mixer.

Step by step method of how to make Homemade Amrakhand | Mango Shrikhand:

• Boil the milk and then cool it down.
• Add 2-3 tbsp of curd to the milk.
• Keep it aside for overnight to set.
• A fine curd is formed next day.
• Taste it,if u want it more sour keep it aside for next 7-8 hours.
• Now in a bowl place the strainer.

• Onto the strainer place a muslin cloth.

• Pour the curd formed over the cloth.

• Let the excess water get strain out.
• Tie the knot to the muslin cloth and hang the cloth so that excess water drains out of the curd.

• I had kept it on the lower rack of the refrigerator overnight to drain excess.
• Also refrigeration stops the process of souring of the curd.

• Next day remove the bowl from your refrigerator.
• The solid part in the muslin cloth the Chakka.

• Transfer this chakka into another strainer.

• Add powdered sugar to it as required.

• Next add the freshly prepared mango puree.

• Mix the chakka,sugar and mango puree well.
• Strain the mixture with the help of spoon.

• A fine dense paste is filtered.
• This mixture is nothing but Mango shrikhand or Amrakhand.

• Give it a nice mix.
• If required add more powdered sugar as per your taste.

• Flavour it with cardamom and nutmeg powder.
• Mix well.

• Garnish it with sliced almonds and pista.
• Place few strands of saffron over it.
• Your Mango shrikhand or amrakhand is ready.
• Serve it with hot Puri’s…

WATCH YOUTUBE VIDEO ON THE LINK MENTIONED BELOW: