On the occassion of Akshaya Tritiya may Goddess Lakshmi give us good health, prosperity and good times ahead to each and everyone. Posting a simple yet healthy sweet tangy recipe of Amrakhand which has a combination of probiotics as well as healthy fat content. #staysafestayhealthy
Seasonal yumzzz🧡🧡, a not to be missed, flavourful creamy dessert that is made from yogurt and ripe mangoes.
Approximately 3/4th to 1 cup powdered sugar (adjust to individual taste)
2 cups (approximately 400gms)thick curds made from full cream milk (curds should be a little sour/tart) and it results in about 1 cup (285gms) of hung curds depending on the water content in the curds used
Mango pulp as required ( I used the pulp of 1 alphonso mango)
1/2 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 strainer with a weight on it for at least three hours until the water content (whey) has drained off.
In a mixing bowl combine the hung curds, sugar and place it on a flat strainer kept on a container/ mixing bowl and using your hand stir the mix well to get an even creamy texture of the shrikhand. Now the shrikhand will hold onto the bottom of the strainer as it is not liquidy. Transfer it into the container below.
Add cardamom powder, nutmeg powder and mix well. Add mango pulp as much as it fits into the shrikhand without the shrikhand becoming runny. The amrakhand should be soft and creamy. Add more sugar only if required. Garnish with cardamom powder and strands of saffron and chopped pistachios.
Serve chilled or at room temperature with hot puris or even as is.
The mango used to prepare amrakhand should be sweet, if not you’ll need to add more sugar to the amrakhand. 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 full fat milk in a pan switch off flame and set aside till warm to touch.
Line the insides of a flat wide bowl with a little full fat curd and then add the luke warm milk and add 2 tsp of the full fat curds and stir uniformly. This tip will result in thick curds. Keep covered in a warm place for at least 5 to 6 hours to set depending on the surrounding temperature.
Warm the saffron strands on a pan and then add to a little warm milk. It’ll release more colour and flavour too