Mango Shrikhand | Amrakhand


Shrikhand is an Indian dessert made from hung curd. It is very popular in Maharashtra and Gujarat.
It is served chilled as a dessert or as a side dish with poori

My husband is very fond of Indian desserts specially ones with milk or milk products. But the store bought shrikhand is too sweet for him, so i decided to make it at home and adjust it to suit our taste buds. Isn't that one of the best part of cooking, you get to decide what you want and how you want it. 
But before trying any variations we should be pro at it.

Try to use the sweeter variety of mangoes else you will need to add a lot of extra sugar, which I definitely not recommend. I used combination of Safeda/ Banganapalli  and Pairi. If your are looking for thicker consistency like store bought ones, you will have to increase yogurt or decrease mango qty, and hence more sugar and some food color to the color and sweetness.

Here's my version of Mango shrikhand.

Ingredients :
Hung curd / chakka : 2 cups (3.5 - 4 cups fresh curd)
Mango pulp : 1 cup (approx 1 and half mango)
sugar - 3 -4 tbsp
condensed milk - 2 tbsp
saffron strands - a few (6-8)
cardamom crushed - 3-4 ( or 1/2 tsp cardamom powder)
a pinch of nutmeg powder
chopped dry-fruits for garnish

Method :
1. Using a deep dish, colander (sieve) and muslin cloth prepare hung curd. this will take 4-5 hours.
2. Puree mangoes.
3. Add sugar, condensed milk, cardamom, nutmeg and saffron, blend again.
3. Whisk together mango puree and hung curd using balloon or electric whisk.
4. Chill for a few hours and serve garnished with dry fruits.


Notes :
*You can keep curd in the muslin cloth overnight but minimum 4-5 hrs is required.
*Ensure yu leave it in the refrigerator and not out in warm.
*Measure mango puree and not before making pulp/puree.
*Adjust the sugar quantity as per your liking and depending upon sweetness of mangoes
*Soak saffron strands in 1 tbsp of warm milk for a few mins before adding
*If you don't want to add condensed milk you will have to increase the sugar qty
*You can blend hung curd with mango puree.
*The final color of the dish will depend on the color of mangoes. If you are preparing it for guests and want it to look better add a drop of yellow/orange food color. It won't affect the taste.


Step by Step pictures for shrikhand recipe

Put a colander or sieve on a deep pan. The bottom of sieve shouldn't touch the pan




tie a knot at top or secure with a rubber-band and leave in refrigerator for 4-5 hours


peel and cut mangoes add other ingredients and blend





after 5 hours this is what the curd will look like, thick hung curd is prepared

Mix curd and mango pulp

Add dry fruits and chill it for some time

Serve chilled, garnished with dryfruits











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