Mango Shrikhand (Aamrakhand)

Aamrakhand - Mango Shrikhand - The Whisk Addict

Mango shrikhand is a popular sweet and luscious yogurt based mango sweet, made with hung curd, mango puree,perfumed with freshly pounded cardamom powder and saffron.

5 from 3 votes

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Course: Dessert

Cuisine: Gujarati, Indian

Diet: Gluten Free, Hindu

Keyword: Festive Recipes, Indina Mithai, Mango Recipes, Mithai Recipes

Prep Time: 10

Servings: People

Calories: 147kcal

Author: Aayushi Patel

Equipment

1 Mesh Strainer
1 Mixing Bowl
1 Cheese Cloth
1 Whisk

Ingredients

32 Oz Full Fat Plain Yogurt or Greek Yogurt
1.5 Cups Mango Puree Puree pulp of 3 Mangoes
6-7 Tablespoons Powdered Sugar
½ Teaspoon Cardamom Powder Start with adding ¼ teaspoon of cardamom powder, add more if you like.
7-8 Saffron Strands
2 Ice-Cubes To bloom the saffron
1 Tablespoon Pistachios
½ Cup Mangoes Finely Chopped

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Instructions

Make Hung Curd

Place a mesh strainer on a mixing bowl. Add a cheesecloth on top of the mesh strainer. Now add the full fat plain unsweetened yogurt to the cheesecloth.
Pull the ends of the cheesecloth together, twist and squeeze the whey. Now place something heavy like mortar pastel, to make sure the whey separates from the yogurt.
If you are using regular Indian dahi/ Plain yogurt I suggest you to let it rest for 6-8 hours in the refrigerator. If you are using greek yogurt, you can strain the yogurt for 2-3 hours, or skip this step.

Make The Cardamom Powder

Use about 7-8 green cardamom pods, and add them to a mortar pastel. Pound them, and you will notice the green skin separates from the cardamom pods.
A Tip- Separate the green cardamom skin, and add it to your sugar, it makes the sugar fragrant! If you don't prefer to do so, discard the cardamom skin.
Pound the cardamom seeds until powdered.

Bloom the Saffron

In a small mortar pastel, add saffron strands. Now using the pastel powder the saffron.
Add 2 ice cubes to the powdered saffron, and let it sit at room temperature for 10 minutes.
You will notice a deep red color of saffron with a bright orange hue, this will give your shrikhand a beautiful color.

Make the Mango Puree

Soak 3-4 mangoes in cold water for 15 minutes. Now peel the skin off from the mangoes, and extract the pulp of the mangoes and add it to the blender jar.
Pulse until pureed

Make The Mango Shrikhand

Add the prepared hung curd to a mixing bowl. Now using a whisk or electric whisk, whisk the hung curd until it has soft peaks.
To this add the prepared 1.5 cups of mango puree, bloomed saffron water, cardamom powder, and powdered sugar.
Whisk until everything is mixed well.
Add freshly chopped mangoes and mix them in.
Chill the prepared mango shrikhand for 2 hours.

Serve The Mango Shrikhand

Mango Shrikhand is enjoyed with Masala Puris. To serve the mango shrikhand, add a drizzle of mango puree on top, along with some freshly chopped mangoes, dried rose petals and pistachios or slivered nuts. Serve chilled.

Notes

Use plain full fat unsweetened yogurt or greek yogurt. Make sure the yogurt you are using is not sour. The yogurt turns a little sour during the process of making hung curd. Using sour yogurt will make the shrikhand very tart in taste.
Use sweet ripe alphonso mango puree for this recipe. You can also use store bought mango puree for this recipe, but it tends to be of thinner consistency. So I recommend to add little by little and keep mixing it with the hung curd.
If you don't have powdered sugar, you can blend the castor sugar either with mango pulp, or blend it as is to make powdered sugar.
Blooming the saffron adds a beautiful color to this recipe. If you don't want to use ice cubes, you can also use cold/ warm milk after powdering the saffron strands. This way you will extract the maximum flavor and color of saffron.
If you don't have time to make cardamom powder at home, use store-bought cardamom powder. Use only ¼th Teaspoon of store-bought cardamom powder.

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