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Mango Shrikhand (Amrakhand)

Mango Shrikhand

Mango Shrikhand (Amrakhand) is an Indian sweet dish. Mango Shrikhand is made of strained yogurt. Mango Shrikhand is one of the main desserts in Gujarati and Maharashtrian cuisine. Preparation of this dish is very simple. A popular variation of Shrikhand in Maharashtra is Amrakhand, which is Shrikhand blended with mango pulp. It is one of the my favorite desert too. It usually eaten or relish with puri and potato subji.

Mango Shrikhand

Summer is already started here in the US and kids are enjoying their summer vacation. As kids are at home often ask for chilled dessert whenever they coming from pool or outdoor plays, our freeze is loaded with popsicles, ice creams, sorbets still they want something new, they don’t like much Indian dessert like halwa, Ladoo or burfi but they love chilled Indian dessert like gulab jamun, Rasmalai, or shrikhand. So decided to make mango shrikhand aka Amrakhand. When I was kid it was my favorite dessert still it is my all-time favorite. Thanks to Indian grocery stores here in the US selling Indian mangoes straight from the India and our most favorite varieties are Alphonso, Kesar, these mangoes are here costly in price, but at the end we all love mangoes. Despite the expense I like to indulge on them while they are in season as they are really good.

Mango Shrikhand

Other than just snacking on them fresh one of the top things on my summer dessert list to make was a mango shrikhand. This Indian dessert made by mixing thick and creamy strained yogurt with sugar, cardamom and saffron. The mango shrikhand is very easy to make, though you do have to wait a while for the yogurt to strain. The Alphonso or kesar mango shrikhand is amazing in taste and color too! It is nice and thick and creamy and sweet, and the cardamom and saffron flavors works really well in it. I also added some chopped pistachios for a bit of color and for a contrasting texture.

Ingredients:

• 2 cup Yogurt/Curd/Dahi
• 1 cup Alphonso or Kesar Mango Pulp
• ½ cup Powdered Sugar or as per taste
• Pinch of Cardamom
• 1 tbsp Milk
• Pinch of Saffron
• Chopped Pistachios
• Chopped Almonds

Method:

1. Take a muslin cloth or cheese cloth and place the yogurt in it; hang it for 3-4 hours to drain out the whey from yogurt.
2. After 3-4 hours remove the yogurt from cloth and add into the bowl.
3. Place the bowl inside the refrigerator for 1-2 hrs.
4. Soak the saffron in the milk.
5. Take a yogurt bowl from refrigerator and whisk very well using with spatula or weird whisk, then add sugar, soaked saffron, milk and mix well.
6. Now add mango pulp, cardamom powder, chopped Almond –Pistachios and mix well till all combine properly, then keep it in refrigerator for 1-2 hours.
7. Garnish Mango Shrikhand with chopped Pistachios-Almonds and serve chilled.

Mango Shrikhand

Tips:

• You can use Greek yogurt if want to avoid straining process and for quick dessert. But strained Indian yogurt gives best taste.
• You can store Amrakhand into the refrigerator up to 1 month.
• You can add fresh mango cubes if you like it.

Mango Shrikhand

Mango Shrikhand (Amrakhand)
 
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Mango Shrikhand (Amrakhand) is an Indian sweet dish. Mango Shrikhand is made of strained yogurt. Mango Shrikhand is one of the main desserts in Gujarati and Maharashtrian cuisine. Preparation of this dish is very simple. A popular variation of Shrikhand in Maharashtra is Amrakhand, which is Shrikhand blended with mango pulp. It is one of the my best desert too.
Author: Binjal Pandya
Recipe type: Desserts & Sweets
Cuisine: Indian
Ingredients
  • 2 cup yogurt/curd/dahi
  • 1 cup Mango Pulp
  • ½ cup Powdered Sugar or as per taste
  • Pinch of Cardamom
  • 1 tbsp Milk
  • Pinch of Saffron
  • Chopped Pistachios
  • Chopped Almonds
Instructions
  1. Take a muslin cloth or cheese cloth and place the yogurt in it; hang it for 3-4 hours to drain out the whey from yogurt.
  2. After 3-4 hours remove the yogurt from cloth and turn into bowl.
  3. Place the bowl inside the refrigerator for 1-2 hours.
  4. Soak the saffron in the milk.
  5. Take a yogurt bowl from refrigerator and whisk very well using with spatula or weird whisk, then add sugar, soaked saffron, milk and mix well.
  6. Now add mango pulp, cardamom powder, chopped Almond –Pistachios and mix well or whisk, then keep it in refrigerator for 1-2 hours.
  7. Garnish Shrikhand with chopped Pistachios-Almonds and serve chilled.
Notes
You can use Greek yogurt if want to avoid straining process and for quick dessert. But strained Indian yogurt gives best taste.
You can store amrakhand into the refrigerator upto 1month.
You can add fresh mango cubes if you like it.
3.5.3251

Mango Shrikhand (Amrakhand) was last modified: July 3rd, 2019 by Binjal's VEG Kitchen

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07/02/2019   Binjal's VEG Kitchen
  Desserts & Sweets, Fasting Recipes     breakfast, dessert, easy, eggless, fasting, festive, gluten free, indian, kids friendly, side dish, sweet
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4 Responses to “Mango Shrikhand (Amrakhand)”

  1. Surti Undhiyu Recipe (Gujarati Undhiyu) - Binjal's VEG Kitchen / 16 Jan 2020 1:18pm #

    […] It is also garnished with grated coconut, chopped cilantro and lemon wedge. Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the […]

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  2. shailendraojha / 11 Nov 2019 3:39pm #

    All time my favourite 👍

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    • Binjal's VEG Kitchen / 20 Nov 2019 6:54pm #

      Thank you 🙂

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  3. 🍋Mango Shrikhand (Amrakhand)🍋 | Shailendra Ojha / 11 Nov 2019 4:29am #

    […] Mango Shrikhand (Amrakhand) […]

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Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
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@binjalsvegkitchen #binjalsvegkitchen 
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Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
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@binjalsvegkitchen #binjalsvegkitchen 
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Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
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Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
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Recipe on my blog please check blog link in my profile!!
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http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
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 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
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