A few weeks earlier, when I was clearing out the refrigerator to make space for all the food I was going to cook for some 40 odd people for our housewarming party, I found a tub of Greek yogurt sitting there. I could not remember when and why I bought it. Was I planning to make something with it? Or did I (maybe AJ) got it instead of plain yogurt. No, that cannot be it. Many a times, we have bought vanilla yogurt instead of plain but never Greek yogurt. I am not a big fan of Greek yogurt except for the honey flavored ones and this one was plain. So my first thought was to add some honey to it and eat it. But it was a pretty big tub for justme to finish it and thought I might as well make it something better, a dessert maybe. That is how this Mango Shrikhand / Amrakhand came into being.
Shrikhand is a very popular dessert in Maharashtrian and Gujarati cuisine. Hung curd / yogurt is what is commonly used to get that thick consistency. Greek yogurt is such a great shortcut to use if you are short of time or simply because you had some greek yogurt to be used up, like I did. Sugar is mixed to the thick yogurt and sweet spices like cardamom and/or nutmeg is also added. Saffron for the color, if it is plain shrikhand. Some nuts to adore the cups of yogurt. Additional flavorings like mango pulp, strawberries or anything else that suits you can be used as a variation to plain shrikhand. Just keep an eye on the sugar level though.
Amrakhand ~ Mango Shrikhand - The Recipe
Ingredients:
- Greek Yogurt – 24 oz tub
- Sugar – 1/2 cup (add more or less sugar depending on how sweet you want it to be)
- Mango pulp – 1/2 cup ( I wouldn’t advise to add more of this as it will make the consistency looser)
- Powdered cardamom – 1 tsp ( add more or less per your taste)
- Saffron – a pinch
- Warm milk – 1 tbsp
- Slivered almonds and a pinch more of saffron – for garnish
Method:
In a medium mixing bowl, dump the yogurt from the tub. Add the sugar to it and whisk well to dissolve the sugar. Rub the saffron in the warm milk till it dissolves and add to the yogurt mix. Add the cardamom and mango pulp as well and mix well. Keep in the refrigerator to chill, until ready to serve. Garnish with almond slivers and more saffron just before serving.
Enjoy your shrikhand as is or with pooris.
{ 4 comments… read them below or add one }
The Housewife – Looks good Manju! How are ya? Didn’t realize your blog moved and I was wondering why I wasn’t receiving any updates!! Glad I checked your old page out…
Kankana – You were cooking for 40 People ??!!! Man that’s too much … all the best sweetie.
Arvind liked Shrikhand a lot .. and now I have your recipe to refer if ever i want to make it at home
Radhika – That Amrakhand looks luscious Manju!
Greek yogurt reduces half the work there is in making Srikhand. And is my favorite method of making too.
Sorry guys, the comments somehow disappeared this morning! no idea why. So I had to fish them out from my emails and post here manually. Too precious to lose.