Shrikhand is an Indian dessert mostly popular in Northern and Western India. Amrakhand is mango flavored dairy dessert from the west of India. It can be made well in advance and stored in the refrigerator until needed. Use a really thick yogurt for the best results.
Without much introduction I am posting this in a hurry to participate in the Think Spice! Saffron event, hosted by Sunita, hope I have not crossed the deadline.
Source : My Own
Prep time: 6-7 hrs/overnight
Cooking time: 10 mins
Serves: 4-5 people
2 C of Homemade yogurt
1/2 C Mango pulp or thinly sliced ripe mango cubes
1/2 C Sugar
2 T Milk, warm
6-7 strands of Saffron
1/2 C Pistachios, coarsely chopped
1/2 t Cardamom powder
- Place the yogurt in a clean muslin cloth, tie securely and allow to hang for 6-7 hrs or leave overnight to drain off the liquid. Place a bowl under the bag to catch the drips or place over the sink.
- Meanwhile peel the mangoes. Remove the flesh from the pit or stone, slice the flesh and cut into thin strips. Or else you can completely ignore this and take 1/2 cup of Mango pulp which we get in Indian groceries.
- First remove the yogurt and mash thoroughly and to this add the sugar and mix well to combine with the thick yogurt. Soak some saffron in warm milk.
- Add the soaked saffron milk, mango pulp and cardamom powder and stir well so that all the ingredients are well amalgamated.
- Garnish with chopped pistachios and few strands of saffron. Cover and chill in the refrigerate until needed. Serve sprinkled with chopped pistachios and saffron strands.