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Wednesday, 1 June 2016

Aamrakhand / Mango Shrikhand (Maharashtrian Dessert)


          Another of my mango dessert in this ongoing mango season - This is a delicious blend of yoghurt and mango puree for an awesome after meal dessert. It simply tastes heavenly if served chilled. It is a traditional Maharashtrian sweet prepared with hung yoghurt.

          It is a very easy dessert and can be made in no time if you have the hung yoghurt ready sitting in your refrigerator. So go ahead and treat yourself to this delicacy by checking the step by step guide with pictures to prepare it.











  • 1 cup mango puree (I used 2 Alphonso variety)
  • 400 gms. yoghurt (I used low fat)
  • 2 tbsp. powdered sugar or to taste
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • few fried cashews
  • few mango cubes
  • 2 pinches of saffron
  • few mint leaves








           Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl underneath and refrigerate it for a minimum of 5-6 hours. The thick hung yoghurt is used for this recipe.

          In a bowl mix together the hung yoghurt and mango puree. Mix together and pass it through a sieve to avoid any lumps.

          Add the powdered sugar, cardamom powder and rose water. Give it a mix and add the saffron (saving few to garnish).

          Transfer to individual bowls. Garnish with cashews, saffron and mint leaves. Serve chilled. 





                    Pour the yoghurt in a cheese cloth and place it on a strainer. keep a bowl 
                    underneath and refrigerate it for a minimum of 5-6 hours. 
                          


                               In a bowl mix together the hung yoghurt and



                               .....mango puree.




                               Pass it through a sieve to avoid any lumps.                          






                               Add the powdered sugar, cardamom powder and rose water. 




                               Give it a mix and add the saffron (saving few to garnish).




                     Transfer to individual bowls. Garnish with cashews, saffron and mint leaves.
                      Serve chilled. 














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