Mango Shrikhand (Amrakhand)
This Mango Shrikhand is a popular Indian dessert made with hung yogurt, mango pulp, and sugar. I added cardamom and saffron to make it even more aromatic, flavorful, and bright in color.
Ingredients
- 1 kg whole milk yogurt
- 1½ cups mango pulp
- ½ cup powdered sugar (or add to taste)
- 1 tablespoon cream or milk
- A generous pinch of saffron
- A generous pinch of cardamom
- Finely chopped pistachios for garnish
Instructions
Making Hung Yogurt
- Line a strainer or colander with clean muslin or cheesecloth. Then, place the strainer or colander over an empty, large bowl or container to collect the whey.
- If your bowl is small, the cloth will contact the collected whey, so empty the bowl occasionally.
- Add yogurt to a muslin cloth, collect all the edges of the cloth, bring them together, and cover the yogurt. Either make a knot or tighten the edges with an elastic band.
- Then, place a heavy object on it, such as heavy mortar. Now place the whole thing in the fridge for at least 4 hours or until all the water is completely drained.
- You can also refrigerate it overnight to make the Shrikhand the next day.
Making The Mango Shrikhand
- Add saffron strands to 1 tablespoon of warm cream or milk in a small bowl. Mix well and set aside.
- Transfer the thickened yogurt into a mixing bowl and beat it with a wired whisk until smooth and lump-free. It will take about 3-5 minutes as the yogurt will be very thick.
- Once the yogurt is smooth, add powdered sugar and saffron milk. Mix well until everything is well combined and sugar is thoroughly incorporated.
- Add mango pulp and cardamom powder, and mix until well combined and the mixture is smooth and creamy. Chill the Mango Shrikhand for at least an hour, top it with chopped pistachios, and serve.
- You can garnish the Mango Shrikhand with saffron strands and mango chunks if desired.
Storing and Freezing
- Shrikhand can be stored in the fridge, tightly covered, for up to a week or frozen for up to a month. Place the Shrikhand in a freezer-safe and airtight container and keep it in the freezer. Defrost the Mango Shrikhand in the fridge overnight or keep it at room temperature for 30 minutes before serving.
Notes
- Yogurt: Always use full-fat or whole milk to make yogurt for Shrikhand. Shrikhand should be creamy and thick; making it with low-fat yogurt will result in a thinner consistency. You can use homemade or store-bought yogurt. If you buy store-bought, get plain, unflavored yogurt. If you have an Indian grocery store near you, buy the Desi yogurt brand.
- Sourness: Traditional Shrikhand has a slight tanginess but should not be sour. So, do not use sour yogurt; otherwise, you will need to add a lot of sugar to make it sweet. However, Mango Shrikhand will have a slight tanginess from mangoes, so use plain yogurt that is not sour.
- Mango Pulp: You can use fresh or freshly frozen mango pulp or canned mango pulp. Let the frozen mango pulp thaw before using it for the recipe. In Indian grocery stores, you will easily find the Kesar or Alphonso frozen mango pulp.
- Sugar: The amount of sugar depends on the sweetness of the mango pulp. So add the sugar to your taste.
- Make Ahead: This delicious dessert is a great make-ahead recipe. It can be stored in the fridge for about two weeks and in the freezer for much longer.
- Scaling: This recipe is easily scalable. By adjusting the ingredients, you can increase or decrease the serving sizes.
Nutrition (Approximate Values)
Calories : 198kcalCarbohydrates : 31gProtein : 6gFat : 6gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gCholesterol : 22mgSodium : 90mgPotassium : 259mgFiber : 0.4gSugar : 30gVitamin A : 1581IUVitamin C : 9mgCalcium : 208mgIron : 8mg
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