Amrakhand Recipe (Mango Shrikhand)
Thick hung curd folded with mango pulp, cardamom, and saffron for a creamy Indian no-cook dessert that takes 10 minutes to assemble once the curd is ready.
Equipment
- Colander
- Muslin cloth or cheesecloth
Ingredients
For the Hung Curd
- 2 cups full-fat yogurt yields about 1 cup hung curd after straining
For the Amrakhand
- 1/2 cup mango pulp Alphonso, Kesar, or good-quality canned pulp
- 3-4 tablespoons powdered sugar adjust to taste
- 1/4 teaspoon cardamom powder
- 1 pinch saffron soaked in 1 tablespoon warm milk, optional
For the Garnish
- 2 tablespoons chopped pistachios
- mango pieces or dried rose petals optional
Instructions
Make the Hung Curd
- Line a colander with muslin cloth or doubled cheesecloth. Pour in 2 cups full-fat yogurt.
- Tie the cloth and place it in the colander over a deep bowl in the refrigerator.
- Let it drain for 6-8 hours or overnight until the curd is very thick. Save or discard the whey.
Assemble the Amrakhand
- Soak a pinch of saffron in 1 tablespoon warm milk for 10 minutes until the milk turns golden.
- Transfer the cold hung curd to a bowl and whisk gently until completely smooth.
- Add the mango pulp, powdered sugar, cardamom powder, and saffron milk. Stir gently to combine.
- Taste and adjust the sugar based on the sweetness of the mango.
- Cover and refrigerate for at least 30 minutes.
- Serve chilled with pistachios and optional mango pieces or dried rose petals.
Notes
Strain the curd overnight for the thickest, creamiest result. Allow at least 6 hours.
Whisk gently. Over-mixing can loosen the texture.
Use thick, full-fat Greek yogurt as a shortcut. Strain it briefly if it seems loose.
Canned Alphonso or Kesar mango pulp works well outside fresh mango season. Adjust the sugar to taste.
Store in an airtight container in the refrigerator for up to 3 days.
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