Aam + Shrikhand =Amrakhand
Amrakhand is a very popular dessert of Maharashtra, Gujarat and North India. This light yellow colored dessert is very rich and creamy in texture. Though Amrakhand is a seasonal dessert made during mango season, Amrakhand lovers can make it any time because packed mango pulp is always available in the market. Many people enjoy this rich creamy soft exotic Amrakhand with fried puries or methi ka paratha but mostly it is served as a dessert after lunch or dinner.
Hung curd 2 cups
Mango pulp 1 cup
Chopped mango cubes 1 cup
Burra 3/4 cup
Preparation to make Amrakhand
- To make Amrakhand always use fresh curd, I prefer home made curd made with 750 ml milk.
- To make hung curd, take a muslin cloth or thin net, put curd in the centre and tie it tightly.
- Keep strainer on a bowl and keep tied curd on it, and keep this in refrigerator so that curd remains fresh. If kept outside, curd may turn sour and spoil the taste, the whey will be collected in the bowl.
- After 3 or 4 hours, hung curd will be ready. Transfer it into a bowl,
- Wash mangoes, peel and chop them. Blend and make smooth puree.
- Take 1 or 2 mangoes, peel and chop into small cubes and keep aside for garnishing.
- Use sweet mangoes so quantity of sugar can be reduced in the dish. I used dashehari mango to make puree and for garnishing.
- Instead of normal sugar I used burra (dry, grainy powdered sugar) because sugar extracts water and this will spoil the texture.
- Take hung curd, mango puree and burra in a strainer and sieve the mixture through it, you will get fluffy, creamy and soft mixture.
- Add some chopped mango pieces in it and mix.
- Dish out Amrakhand in a serving bowl and garnish with mango pieces.
- Delicious exotic Amrakhand is ready.
- Keep in the refrigerator and serve chilled.
Whey is very nutritional so use it to knead flour for rotis, maida for bhatura or add whey to dal, sabzis, buttermilk, etc.