Amarkhand is a variation of Shrikhand which is a traditional dessert from the states of Gujarat and Maharashtra. It is made from hung yogurt, powdered sugar and flavoured with saffron and powdered cardamoms and mango pulp.
To get a nice and thick consistency it is better to make hung curd and pulp at home as the store bought pulp is thinner. While making amrakhand, the addition of saffron and cardamom is optional. You can even add some dry fruits and fresh mango pieces if you like.
Hung curd ... 1 cup ( made from 2-3 cups of yogurt depending on its consistency )
Mango pulp ... 1/2 cup
Icing sugar ....... 3-4 tbsps. (sugar also has to be adjusted as per your preference and also how sour the yogurt is )
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing.
Mango pieces ..... for garnishing.
1. Hang the yogurt in a muslin cloth for minimum 8 hours or over night to make the hung curd.
2. Take the thick hung curd in a bowl and add the cardamom powder and saffron.
3. Whisk it and add sugar little by little while doing this.
4. Now add the mango pulp and whisk it until well blended.
5. Spoon it into the serving bowl and garnish with sliced pistachios and mango pieces.
6. Refrigerate and serve chilled.
Awesome presentation! Looks delicious.ReplyDelete
wow looks yummyReplyDelete
Thank you Jaleela Banu :)Delete
Wow, this looks delicious. I've never tried this before!ReplyDelete
You must try it Shazia.. it tastes so nice and creamy.Delete
Love amrakhand, its my favourite way to eat shrikhand, and making it at home is a joy that has to be experienced!ReplyDelete
Well said Manjiri.. making your favourite dish at home is a joy indeed :)Delete
Well this is something I have never heard of before. Would love to try it sometime.ReplyDelete
Heidi this dessert tastes somewhat like cheesecake with mango flavour, Do try it. Thanks.Delete