Shrikhand is an Indian sweet dish made of strained yoghurt .It is one of the main desserts in Gujrati and Maharastrian Cuisine.  Srikhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd. The curd is partially strained through a cloth to remove the whey and thus produces a solid mass called Chakka, which is the basic ingredients for the Shrikhand. Sugar, cardamom and saffron are then added to the Chakka to yield the most yummiest Shrikhand.The dish is served chilled.

When mango pulp is added to shrikhand it becomes Mango Shrikhand or Aamrakhand. This instant mango shrikhand recipe is made using Thick Yogurt. The flavor of saffron, cardamom and mango makes this a mouth watering dessert. Shrikhand tastes best when chilled so you can prepare this in advance and chill overnight in serving bowls. When it’s time to serve just take out the bowls from the refrigerator and garnish with some nuts.

INGREDIENTS:

12 to 15 nos Medium size Prawn 

1 medium size onion 

4 garlic cloves

1/2 inch ginger

1 inch cinnamon

1tsp coriander powder

1/2 tsp cumin powder

2 nos of Tomato pureed

1/ 2 tsp mustard  seeds

2 nos of Red Chillies

2 Green Cardamaom

a few curry leaves

1 cup  coconut milk

1/2 tsp turmeric powder

1 tsp Red Chilli powder

salt

2 tbsp Oil

Let's Learn How to do it:

• First grate fresh coconut. Take the fresh grated coconut grind into a processor with little water. Take a mesh strainer and extract the milk Or squeeze with your hand and strain the coconut on strainer. This is your thick coconut milk.
• Grind onion, ginger,garlic,cinnamon to make a smooth paste.
• Make a paste of cumin powder,Coriander powder, Turmeric Powder and red chilli Powder and Keep it aside.
• Marinate the prawn with little turmeric, Red Chilli powder,salt and keep aside for 10 minutes.

• Heat oil in a pan and fry the  prawns till opaque . Donot over cook the Prawns otherwise it would be rubbery.

• Heat oil in a pan. When the oil is hot temper it with mustard seeds, Dry Red Chillies, Green cardamom  and curry leaves. Add the ground masala and salt and fry till the masala is cooked well and there is no raw smell. Add tomato paste and cook till oil comes out of the masala. 
• Now add the wet masala made with turmeric, red chilli powder, cumin powder and coriander powder. Cook for a minute.
• Add the coconut milk, prawns  and simmer. Add some water if needed to adjust the consistency. Turn of the heat.Serve with rice or Roti.