How To Make Mango Shrikhand

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How to make Mango Shrikhand, hands down the BEST dessert I have ever eaten. A sweet, soft, refreshing treat that is your search for a perfect summer dessert over. Mango Shrikhand is a popular mango based sweet. It is very simple to make and yet delicious in taste. Mango shrikhand can be made either sweet or salty version.

Mango Shrikhand (Amrakhand)

One of the most celebrated dishes in Marathi and Gujarati cuisine, Shrikhand is not just another dessert. As simple as its preparation may seem, this smooth, creamy and delectable sweet dish is also refreshing as the main ingredient in it is curd (yogurt). This Amrakhand recipe is lovelier with the addition of mangoes. This Mango Shrikhand recipe is definitely going to woo you!

About Mango Shrikhand

This Mango Shrikhand recipe or Amrakhand recipe is very easy to make, provided you have all the ingredients in place. To begin with, it is best to use Homemade Curd (yogurt) to make the hung curd that is the main ingredient in this shrikhand.

When we talk about the flavoring, what best way can fresh ripe mangoes of the season be used than being added to this shrikhand. The ‘king of fruits’ literally imparts its royalty to this Mango Shrikhand and turns it all the more decadent.

I have used double the quantity of mangoes for this Amrakhand recipe. Hence, this shrikhand is not thick like the store brought ones. In case you don’t have the fresh fruit, you can also use canned mangoes or mango pulp. I also haven’t used any artificial color or flavoring in this Mango Shrikhand.

Flavorings in this Mango Shrikhand recipe also include crushed green cardamom seeds and saffron. The quantity of sugar can be adjusted according to the sweetness of the mangoes.

As far as the variety of mango is concerned, I have made this recipe with the local Goan mangoes and also alphonso mangoes. You can choose any other sweet and pulpy variety of mangoes. Alphonso mangoes will yield a thicker consistency.

Mango Shrikhand with Greek Yogurt

Greek yogurt is thicker as compared to the homemade curd, as the whey has been already removed during its making. Thus, this Mango Shrikhand recipe with Greek yogurt saves you the additional time spent in hanging the curd to remove the whey. I have included the proportions and method for greek yogurt in the steps below.

All you need is about 10 to 15 minutes to prepare a yummylicious Amrakhand from Greek yogurt. Just refrigerate for half to one hour and it is ready to be served. So, when you are short of time or expecting sudden guests, make this version of Mango Shrikhand using Greek yogurt.

The traditional way of making a shrikhand in Maharashtrian homes is by blending and sieving the hung curd through ‘puran yantra,’ an equipment similar to the American ‘food mill.’ I have used an electric beater to make things super quick.

You can also beat with a wired whisk, but it takes a lot of time and an elbow grease to get things to the right consistency for this shrikhand.

Step-by-Step Guide

How to make Amrakhand

Make Hung Yogurt

1. First, take 3 to 3.5 cups curd or yogurt in a muslin or cheese cloth or a cotton kitchen napkin.

Note: If you plan to use greek yogurt move on to step 5.

2. Now tie the cloth tightly and hang the curd for 3 to 4 hours. You can choose to hang the cloth under a faucet in the kitchen wash basin. You can also hang the curd in the fridge.

The whey will drip, so keep a bowl or pan below to collect the whey. You can also choose to keep for more time like 5 to 6 hours.

3. After 3 to 4 hours you will get a thick curd.

Make Mango Puree

4. Peel and chop 2 medium-sized mangoes and puree them in a blender. I have collected the puree in a bowl just for the photo.

5. In the same blender with the mango puree in it, add the thick hung curd. Also add, ½ cup raw sugar, 4 to 5 crushed green cardamoms seeds and 8 to 10 saffron strands.

Tip: If using greek yogurt, add about 1 to 1.25 cups of it to the mango puree and flavorings. Blend till smooth.

Make Mango Shrikhand

6. Blend till the mixture is smooth and even.

7. Chill the Mango Shrikhand in the refrigerator and serve in bowls. You can also serve the Amrakhand directly with Poori or have it as a dessert. You could add some chopped nuts as a garnish while serving.

Expert Tips

  1. Hung curd (yogurt): Use fresh curd, not the one that has gone sour. While hanging the curd, choose a large bowl so that the bottom of the muslin or cloth doesn’t come in contact with the bottom of the bowl. Make sure to refrigerate the hung curd in a lidded bowl if you are not using it right away.
  2. Whey: Use the collected whey in preparing your everyday foods like roti, curries, rice dishes, lentils, etc. The whey is nutrient-rich and adds a lovely tangy flavor.
  3. Substitutes: You can swap hung curd with store bought Greek yogurt, labna (a thick Middle Eastern yogurt), skyr (a thick, creamy Icelandic yogurt) or sour cream. You can use powdered sugar or castor sugar instead of regular sugar. Tinned mangoes or mango pulp can be used instead of mango fruit.
  4. Variations: You can make a vegan Shrikhand by substituting your dairy milk with coconut milk yogurt, non-dairy Greek yogurt or any plant-based milk yogurt. You can add dry fruits of your choice in this shrikhand. You can also make this shrikhand with other flavorings.
  5. Storage: Store shrikhand in a covered container or box for a week in the refrigerator. You can also make a large batch and freeze for 1 to 2 months.
  6. Scaling: This shrikhand recipe is scalable. If you want to reduce the servings, prepare less hung curd or use less Greek yogurt. Adjust sugar and the flavorings accordingly.

Mango Shrikhand (Amrakhand)

Mango Shrikhand (Amrakhand) is a popular Indian dessert recipe made using yogurt and mango puree. It is a delicious and refreshing variation of the classic shrikhand. Here is how to make it.

Mango shrikhand served in a bowl.

About This Recipe

Mango Shrikhand, popularly known as Amrakhand is a delicious fruity twist to the traditional plain Shrikhand recipe. It is made using 5 simple ingredients – yogurt, mango puree, saffron, powdered sugar, and ground cardamom.

It is silky smooth and creamy in texture and sweet and slightly tangy in taste.

Mango Shrikhand is a no-cook, no-fail dessert that even a novice cook can attempt.

This mango sweet dish is quite popular in Gujarati and Maharashtrian households and is served as a dessert after everyday meals.

It is also prepared for special occasions and festivals like Gudi Padwa, Ganesh Chaturthi, Diwali, etc.

Aamrakhand and hot puris is a very popular combination and if you have not had it yet, then take my words and make it for yourself!

Ingredients

mango shrikhand ingredients.

Yogurt – This recipe is made using thick yogurt (hung curd). You can thicken the plain yogurt by hanging it in a muslin cloth. Use full-fat yogurt for the best result.

You can also use Greek yogurt to quicken the process. Greek yogurt is already very thick, so draining out the extra liquid is faster.

If using homemade yogurt, make sure it is not too sour.

Mango Puree – Use homemade fresh mango puree (mango pulp) or buy canned mango pulp.

To make the fresh mango pulp, use ripe, juicy, and sweet mangoes with less fiber. I prefer to use Indian mangoes like Kesar or Alphonso mangoes. If you live in the US, you can try making it with Mexican Ataulfo mangoes as well.

You can also make the puree using frozen mangoes when fresh mangoes are not in season.

Canned puree also works great in this recipe. Buy it at any Indian grocery store or online.

Saffron – Adding saffron strands is optional but they give a lovely color and aroma to the shrikhand.

I add the strands directly to the chakka but you can soak them in 2 tablespoon warm milk for 30 minutes and then add the milk to the chakka.

Powdered Sugar – Use powdered sugar so that it gets mixed with other ingredients easily. You can adjust the quantity of sugar, depending upon how sweet you like your shrikhand.

You can use packaged powdered sugar or grind some sugar in a grinder.

DO NOT use confectioner’s sugar which is sometimes labeled as powdered sugar. It has added cornstarch that can change the texture and taste of the final dish.

Ground Cardamom – Mango and cardamom is a match made in heaven. Do not skip adding it.

Some people add sweetened condensed milk to their recipe but I am not a big fan.

How To Make Mango Shrikhand

Keep a fine-mesh strainer over a large bowl and line the strainer with a muslin cloth or cheese cloth.

Strainer kept over a large bowl.
Strainer lined with a muslin cloth.

Transfer 1 pound (500 g) of plain yogurt to the strainer and keep the bowl in the refrigerator for 12-18 hours. If using Greek yogurt, then you can reduce the time to 6-7 hours.

Plain yogurt transferred to the strainer.
Hanging cloth folded over the yogurt.

The liquid will drip from the yogurt making it thick and creamy. The thick yogurt that is collected now is called CHAKKA.

Discard the liquid or drink it. It is super healthy.

Thick yogurt or chakka.

Transfer the strained yogurt to a medium mixing bowl. Add ½ cup mango puree, ½ teaspoon ground cardamom, 1 pinch saffron strands, and ¼ cup powdered sugar to the bowl.

Thick yogurt, mango puree, cardamom powder, saffron and sugar added to a mixing bowl.

Mix the ingredients using a wire whisk until smooth and creamy. You can also use a hand blender or a food processor to mix the ingredients.

Refrigerate the mango shrikhand for a few hours. Garnish with slivered dry fruits and nuts. Serve chilled.

Ready mango shrikhand.

Frequently Asked Questions

How to make mango puree?

To make mango puree, wash a large ripe and juicy mango and wipe it with a kitchen cloth. Peel the skin using a sharp knife. Cut the flesh away from the seed and discard the seed. Chop the mango flesh into pieces. Add the pieces to a blender and blend until smooth. Mango puree is ready. You can refrigerate it for 3-4 days or freeze it for 6 months.

How to make mango shrikhand using sour cream?

Replace plain yogurt or Greek yogurt with sour cream to make the shrikhand. Keep the remaining recipe the same. You can also do half yogurt and half sour cream to make it richer and creamier.

Pro Tips By Neha

Use plain unflavored full-fat yogurt and not low fat or fat-free. Try using Indian yogurt brands for the best taste and texture.

Never use a blender to mix the yogurt with mango puree. It will make the consistency of the shrikhand very thin. Always use a wire whisk to mix everything.

Serving Suggestions

Serve amrakhand recipe in a large serving bowl or small individual serving bowls. It is best served chilled. Garnish it with some fresh mango cubes, slivered dried nuts, and dried rose petals. A small spring of fresh mint will compliment the color of the dessert.

Serve aam shrikhand along with puffed hot Poori for a classic lunch option.

You can also serve this delicious dessert as a sweet dish after your everyday Indian meals. 

If you want to serve an entire Gujarati meal, then serve it along with Gujarati Kadhi, Puri, Aloo Na Shaak (simple potato curry), and Vaghrela Bhaat (fried rice).

You can have this delicious mango shrikhand for Vrat (Hindu fasting) as well.

Storage Suggestions

Mango Shrikhand can be prepared ahead of time and can be stored in the fridge for 3-4 days in an air-tight container.

Use a clean and dry spoon, every time you take it out from the container. Close the lid tightly after every use.

Mango Shrikhand | Creamy Mango Yogurt dessert

Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp, and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Check out this easy, no-cook recipe with all of my tips and tricks to make this delicious dessert.

What is Shrikhand

Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp.

Mango Shrikhand, also known as Amrakhand in India, is my go-to dessert for special occasions when I am entertaining and especially to celebrate the Indian festival Gudi Padwa that signifies the start of spring!

Gudi Padwa

  • First day of the month “Chaitra” in the Hindu calendar
  • Start of spring and beginning of a new year for the people of Maharashtra, India
  • One of the most auspicious days in the year and beginning of the new harvest season
  • To celebrate, early morning we hang a ‘Gudi’ outside our homes. Gudi is a beautiful display made on a bamboo stick. On the top is a brass pot hung upside down, which is then adorned with a bright silk cloth, a flower garland, and a twig of mango leaves. Gudi is a sign of prosperity and good things to come.
  • Growing up, I remember my mom making homemade Mango Shrikhand and serving it hot fluffy Puri’s to celebrate Gudi Padwa.
A beautiful display of Gudi with a bright silk cloth and flower garland

Tips

Here are MOC’s tips to make the best Mango Shrikhand

  • Use canned alphonso mango pulp from Swad or Deep brand
  • Use plain unflavored yogurt and not low fat or fat-free
  • I have tried this recipe using greek yogurt but found that it does not have the tanginess of the traditional shrikhand
  • Homemade yogurt also works well for this recipe
  • If you have an Indian grocery store near you try the Desi Yogurt brand otherwise stick to Stonyfield or other plain yogurt found in grocery stores
  • Shrikhand is a great make-ahead recipe, it stays well in the refrigerator for up to a month or can be frozen for longer shelf life

Variations

  • Don’t have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
  • Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe
  • Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries
2 bowls of shrikhand in a silver tray

Process

How is my step by step recipe to make homemade Shrikhand:

Step 1: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

Step 2: Gather the corners of the cloth and tie them into a bundle. Hang the cheesecloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of the greek yogurt.

Step 3: Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick strained yogurt.

Step 4: Mix well with a slotted spoon or whisk for 5 minutes until it is smooth.

Step 5: Stir in sugar and mix well for another 5 mins. Yogurt should be smooth and lump-free.

Step 6: Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill at least for an hour before serving.

Serving

  1. Enjoy chilled served in small bowls as a dessert
  2. To make a full Indian meal, serve with hot puri’s and batata bhaji (spicy potatoes)
  3. Serve it layered with other Indian desserts like Motichoor Ladoo, Gulab Jamuns or simply top with diced fruits or nuts

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