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Aamrakhand / Mango Shrikhand

Mango Shrikhand
In summer, I don't feel like spending too much time cooking. All I need are some no fuss, no cook recipes. Today's dessert is a traditional Marathi Mango yogurt delight, well known as Aamrakhand or Mango Shrikhand.
My Mom used to make Aamras Puri, Aamrakhand and many other mango delicacies for us every summer. This year I made it for my little girl.

Yogurt/Curd/Dahi - 2 cups
Mango (chopped) - 2 cups
Sugar - 2 tbsp or more
Green Cardamom/Elaichi - 3 pods
Saffron/Kesar - few strands 
Pistachios or any other nuts for garnish

How to make Mango Shrikhand:
  • Line a strainer with 2 layers of a thin cotton cloth. Place a bowl underneath. Add yogurt to the strainer and cover the yogurt with the cloth. Leave the yogurt to strain in the fridge overnight and next day you'll get homemade Greek yogurt. Depending on the thickness of the yogurt used, you might get 1 cup or 1.5 cups of Greek yogurt after straining.
  • Traditionally, yogurt is hung overnight at room temperature. I prefer the refrigerator way. The room temperature yogurt turns a little sour for my taste.
  • Crush cardamom pods and saffron strands in a mortar pestle to a fine powder. Roughly chop pistachios or any other nuts of your choice.
  • Peel the mango skin and roughly chop the mango flesh/pulp. 
  • Blend hung yogurt, mango pieces, sugar, cardamom and saffron powder to a fine puree. Voila! Your Aamrakhand is ready. Add more or less sugar to suit your taste.
  • Pour in serving bowls and garnish with chopped pistachios. Sprinkle some more cardamom powder and/or saffron strands for garnish. Tastes best when chilled. You can serve Aamrakhand with Puris as well.


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