- 2 cups thick curds made from full cream milk ( curds should be a little sour/tart)
- Approximately 3/4th to 1 cup powdered sugar (adjust to individual taste)
- Mango pulp as required(I have used tinned pulp)
- 1/4th tsp cardamom powder
- 1/8 tsp nutmeg powder
- Saffron strands to garnish
- Almond and pistachio slivers (optional) to garnish
- Place the thick curds on a muslin cloth, tie it in a bundle and place it on a siever with a weight on it for atleast three hours untill the water content (whey) has drained off.
- In a mixing bowl combine the hung curds, sugar,and blend the mix using a blender in spurts to get an even creamy texture. DO NOT run the blender for long at one stretch as it can result in a runny shrikhand.
- Add cardamom powder, nutmeg powder and mix well. Add mango pulp as much as it fits into the shrikhand without the shrikhand becoming liquidy. Garnish with cardamom powder and strands of saffron.
- Serve chilled with hot puris or even as is.
- Mango pulp is sweet. Adjust quantity of sugar accordingly.
- The thickness and sweetness of the amrakhand depends on individual taste. Some like it sweet while some like it sweet and tart. Adjust taste accordingly.
- Procedure and TIP to prepare thick curds :
- Boil milk in a pan switch off flame and set aside till warm to touch.
- Line the insides of the bowl with
- yoghurt and then add the warm milk and add the rest of the yoghurt and stir. This tip will result in thick curds. Keep covered in a warm place for atleast 8 to 10 hours to set.
- Warm the saffron strands on a pan and then add to warm milk. It’ll release more colour and flavour too.
- Use warm milk in winter and milk at room temperature in summer to set curds.