Name: Amrakhand Recipe | Mango Shrikhand Recipe | How To Make Amrakhand
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 1 SERVING
Cuisine: Indian
Ingredients: 400 gm or 2 cup curd (Dahi); ¾ cup mango pulp; 3-4 tablespoon powdered sugar; 2 teaspoon warm milk with a pinch of saffron; 4-5 pistachio

Amrakhand Recipe | Mango Shrikhand Recipe | How To Make Mango Shrikhand with detailed photos.

Amrakhand is a traditional Maharashtrian recipe made with curd, mango, and sugar. Mostly Maharashtrian people prepare this dessert in the summertime or at the festival of “Gudhi Padwa”. Amrakhand is mainly served with pooris but can also serve this as a dessert.

Amrakhand is a mango-flavored version of the popular Maharashtrian and Gujarati dessert called Shrikhand. For making shrikhand or amrakhand you have to make thick curd. This thick curd is called “chakka”.

In this amrakhand recipe, I have cook mango pulp to give a thick texture to the amrakhand. Also for mango pulp, you can use any type of mango but make sure they are not too sour.

For more dessert recipes, you can check- Kaju Katli, Coconut Burfi, Instant Peda, Chena Murki, Kaju Badam Katli, Mango Jelly, Basundi, Besan ke Laddu, Fruit Custard, Chocolate Carrot Cake, Aloo Halwa

Also, Check our other Maharashtrian Recipes- Narali Bhat, Veg Kolhapuri, Batata Vada, Bhajni Chakli

Ingredients

400 gm or 2 cups curd (Dahi)

¾ cup mango pulp

3-4 tablespoon powdered sugar

2 teaspoon warm milk with a pinch of saffron

4-5 pistachio

How to make Chakka/Thick Curd

1. Take a strainer and place it in a bowl.

2. Place cotton cloth or muslin cloth on a strainer and pour 2 cups of curd.

3. Bring the edges of the cloth together.

4. Tie the knot.

5. Place a heavy object on curd and place it in the refrigerator for 4-5 hours.

6. After 4 hours, water is separated and you will get thick and creamy curd.

7. Further, place the strainer on the bowl and pass the curd through a strainer. It will make curd smooth and silky.

8. Thick curd or chakka is ready.

How to make Amrakhand

1. Heat the pan and add ¾ cup mango pulp to it. Make sure you use the very fine blended pulp.

2. Continuously stir the mango pulp on medium flame.

3. Cook mango pulp until it looks thick. It takes 4-5 minutes. Keep it aside for cooling.

4. After cooling down, add mango pulp and 4 tablespoons of powdered sugar into chakka/thick curd.

5. Mix all the ingredients very well.

6. Add saffron milk and whisk again. To make saffron milk, soak a pinch of saffron in 2 teaspoons of warm milk for 15 minutes.

7. Lastly, add chopped pistachio and mix well.

8. Silky and tasty amrakhand is ready. Serve amrakhand chilled with some chopped pistachio on top.

Suggestion

1. You can also add chopped almond and cashew in amrakhand.

2. You can also add cardamom powder to it.

3. If the curd is too sour, add more powdered sugar.

Recipe Card for Amrakhand

Yield: 1 Cup