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:
- 400gms fresh Yoghurt
- 2 mangoes/aam, chopped
- 4-5 green cardamom crushed
- a pinch of saffron strands
- 1 tsp Pistachios for garnishing
- ½ cup sugar or as required
- First take the curd in a cheese cloth or muslin or kitchen napkin.
- Now tie the cloth and hung the curd for 3-4 hours. the whey will drip, so keep a bowl or pan below to collect the whey.after 3-4 hours you will get a thick yogurt.
- Chop the mangoes and puree them.
- In the same blender with the mango puree in it, add this thick hung yogurt. also add sugar, crushed cardamom and saffron.blend till the whole mixture is smooth.
- Serve mango shrikhand in bowls and chill
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