Sweets recipes | Havyaka

Amrakhand | Mango flavoured curd dessert

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Amrakhand is nothing but a traditional shrikhand infused with the exotic sweetness of mango, creating a harmonious blend of traditional flavours and tropical essence. With its vibrant colour and rich aroma, amrakhand is a fantastic fusion of creamy curd, tropical summer sweet fruit, cardamom, and saffron. This creamy, thick and fruity version of shrikhand with its velvety smoothness is a refreshing symphony for a summer day.

Prep time

5 hrs 25 mins

Cook time

0 Cool off time

0 Total time

5 hrs 25 mins

Course

Sweets

Diet

Vegetarian

Difficulty level

Easy

Servings

~3.5 cups

Ingredients

4 cups fresh curd
1 large or 2 medium ripe sweet mango
½ cup sugar or as required
5 cardamoms
Few saffron strands (optional)

Cookware / Utensils

Bowl(s)
Spoon
Muslin or cheese cloth
Mixer or beater or blender

Instructions

Take 4 cups fresh curd, preferably homemade.
Line a bowl with clean and dry muslin cloth.
Pour the fresh curd on the muslin cloth.
Bring the edges of the muslin cloth together and tie one edge tightly around the rest. You will see the whey dripping in the bowl.
Hang the curd for 4 to 6 hours or overnight.
Keep a large deep bowl below to collect the whey.
After 4 to 6 hours or next day, the whey will be drained off and the hung curd will be ready.
Remove cardamom seeds and rinse them.
Wash, peel, and chop mango(es). Take them in a mixer jar.
Grind mango to a smooth puree.
Add the hung curd.Add sugar, cardamom seeds, and saffron strands.
Grind / blend till the mixture is smooth.
Serve and eat fresh amrakhand.

Step by step guide

How to make Amrakhand

1. Take 4 cups fresh curd, preferably homemade.

2. Line a bowl with clean and dry muslin cloth.

3. Pour the fresh curd on the muslin cloth.

4. Bring the edges of the muslin cloth together and tie one edge tightly around the rest. You will see the whey dripping in the bowl.

5. Hang the curd for 4 to 6 hours or overnight. Keep a large deep bowl below to collect the whey.

6. After 4 to 6 hours or next day, the whey will be drained off and the hung curd will be ready. I hung it for 6 hours. Cover and keep aside the hung curd.

7. Remove cardamom seeds and rinse them.

8. Wash, peel, and chop mango(es). Take them in a mixer jar.

9. Grind mango to a smooth puree.

10. Add the hung curd.

11. Add sugar, cardamom seeds, saffron strands.

12. Grind / blend till the mixture is smooth.

13. Serve and eat fresh amrakhand.

Notes

Use fresh preferably homemade curd to make amrakhand.
Any sweet non-fibrous ripe mango can be used to make amrakhand.
You can use the collected whey in preparing curd based curies, rotti (roti), etc.
Amrakhand stays good for about 8 to 10 hours at room temperature. Too hot conditions may make amrakhand sour sooner than the said period.