Mango Shrikand | Amrakhand | Aamkhand Recipe

One can prepare several desserts with mango ranging from a simple Aamras, Kulfi  to Ice-Cream, Cheesecakes, Souffles etc and of course everything tastes nice -how can a dessert go wrong with mangoes right?? This year I enjoyed the mango season thoroughly.Though I prefer to eat the whole fruit most of the time followed by Mango Kulfi,I prepared few recipes using mangoes so that they can make their way to my blog.

Mango Shrikand is another version of Shrikand prepared in mango season.Mango Shrikand is also known as Amarakhand or Aamkhand,is a popular dessert in Maharashtra and is usually served with Poori.Though we get Amrakhand  easily in the market, I usually do not buy it, as I find it too sweet for my taste buds and I prefer a home made version of it where I can reduce the sweetness.I like Amrakhand mildly sweet with lot of chopped nuts. 

Check out various dessert recipes with mangoes in my blog.

• Aamras
• Mango Fudge | Mango Burfi
• Mango Pound Cake
• Mango Ice-cream
• Mango Kulfi
• Mango-Tadgola(Thatinungu) Kheer
• Shrikarini/Seekarane..a simple mango delight

Mango Shrikand | Amarakhand Recipe:

Serves 4-5

Prep time: 15 mins | Cooking time: nil | Total time:15 mins + straining time

Recipe Cuisine: Indian | Recipe Category: Desserts

Ingredients:

2 ripen Alphonso Mangoes(or kesar)

1/2 liter fresh Curd(prepared with whole cream milk)

1/3 cup Sugar

1/4 tsp Cardamom powder

2 tbsp chopped nuts(almonds,pistachios)

few Saffron strands

Method:

• Place a thin muslin cloth on a strainer and pour the curd over it and loosely cover it with the edges of the cloth.Fit the strainer into a clean vessel so that it will collect the whey from the curd.Refrigerate this and let the curd sit in the strainer overnight or for a minimum of 4-5 hrs. You can even hang the curd in a muslin cloth outside but I prefer to refrigerate it as I do not like to turn it sour.The resultant hung curd should be really thick and creamy.
• Wash and peel the skin of mangoes and cut into pieces.
• In a blender add chopped mangoes,sugar and cardamom powder and blend to a fine puree.
• Whisk the hung curd using a wire whisk until smooth.
• Add the blended mango pulp to it and mix well.You can pass this mixture through a fine sieve to yield smooth shrikand,it is optional though.
• Crush few saffron strands with your finger tips and add it and mix well.
• Now check the sweetness and add more sugar if needed.
• Refrigerate it for 1-2 hrs before serving.

Garnish it with finely chopped nuts and serve it with hot Puris or Chapati or as a dessert after your meal.

Notes:

1. I usually prefer to use alphonsos for it,but you can even use kesar or any other sweet mango variety
2. The addition of sugar depends on the sweetness of mangoes,so add accordingly.
3. You can even add saffron while blending the mangoes.
4. You can make it slightly rich by adding a couple of tbsp of condensed milk to it while mixing.Also reduce the sugar quantity accordingly.

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