Aamrakhand , a variant of Shrikhand the popular dessert in the Gujarati and Maharashtrian cuisine , is nothing but an inclusion of mango pulp to shrikhand ( Aam-Hindi for mango ).
It’s made by blending hung yoghurt with the mango pulp along with a little saffron and cardamom powder and garnished with nuts . It’s normally served with pooris , I like to devour this as it is. It is rich , creamy and oh so delicious !
1 & 1/2 cup of Greek yoghurt / hung yoghurt
1 & 1/2 cup of mango pulp
a pinch of saffron mixed in 1 tablespoon of warm milk
1/4 cup granulated white sugar
1/4 teaspoon cardamom powder
Almonds and pistachios for garnish, as required
1. In a mixing bowl, add all the ingredients except the nuts.
2. Blend on low speed until everything is mixed well and creamy, about 30 to 45 seconds ( do not beat on high speed or for a long time, we do not want to incorporate air in the mixture).
3. Pour into serving bowls , garnish with nuts and refrigerate for few hours before serving. Enjoy delicious Aamrakhand 🙂
1. Since I have used store bought sweetened kesari mango pulp , I added only 1/4 cup of sugar, adjust as required .
2. You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh , purée and strain to get rid of fibres, if any.
3.You may also use plain yoghurt , instead of Greek yoghurt. If using plain yoghurt ( take more quantity of yoghurt than specified in the recipe to yield 1 & 1/2 cup of hung yoghurt )then line it in a Muslin /cheese cloth and hang it for a few hours until all the water has been drained . If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yoghurt from turning too sour.
Do give this a try ! You will definitely love it , if you love mangoes 🙂