Mango Shrikhand is a delicious yogurt based dessert. A thick yogurt base is made from hanging yogurt in a muslin cloth to absorb the extra water. Different flavors and sugar are then added to the yogurt to make this dessert. Flavoring with mango pulp, cardamom powder and saffron makes this an absolutely delectable treat!
How to make Mango Shrikhand or Amrakhand
Thick, creamy, chilled Mango Shrikhand! Doesn’t that sound inviting?! 😊 Homemade Mango Shrikhand sometimes tends to be a little watery despite using hung yogurt. Today I will share a little secret with you that will make your homemade Mango Shrikhand thick and velvety! Yes, even after you refrigerate it for days, it stays thick!! Check out the recipe! 👍😊
- Let’s start by making our yogurt as thick as possible. Place a strainer on a big bowl and cover this with any absorbent cloth on this pour plain unsweetened yogurt. (I’m using store-bought yogurt and this is around 800 grams). If you’re using greek yogurt you may not have to thicken it at all.
- Cover the yogurt with the cloth and place something heavy on it. Refrigerator for at least 12 hours. If you were to make hung yogurt at room temperature the yogurt would get more sour over time so refrigerating it prevents that from happening
- To the thick yogurt add 1/4 cup or 4 tablespoons of powdered sugar. Powdered sugar sometimes tends to form little clumps so it’s better to pass it through a strainer. The amount of sugar depends on your taste and also depends on how sweet your mango is
- Next add in just a pinch of salt to balance out the sweetness, followed by 1/4 teaspoon of green cardamom powder
- Let’s talk about adding the mango puree most people make a puree of fresh mangoes or they use store-bought mango pulp and add it right into the yogurt. While that would taste delicious, the problem is that the shrikhand gets a little watery and if you were to refrigerate this it would get even more watery after a few days.Instead follow my little tip if you want your shrikhand to stay thick.
- Set a pot on medium heat and add half a cup of mango puree. You can either use store bought or fresh mango puree. To this add a pinch of kesar or saffron
- Heat this mango puree till it becomes nice and thick and most of the water is evaporated. That is my little secret to make your shrikhand nice and thick!
- After around 10 minutes the texture of the mango puree will turn jelly or jam like. At this point take it off the heat and cool it down
- Add this thick mango puree to our yogurt. Mix everything in for a beautiful smooth velvety mango shrikhhand!
- Garnish with some chopped pistachios and almonds and also sprinkle a tiny bit of kesar.
- You can either use store bought mango puree or make a puree from fresh mango pieces
- If you are using fresh mango pieces, make sure to use mangoes with less fiber and strain the pulp before using it. This will make the Shrikhand silky smooth
- If you want to avoid making Hung yogurt, you can totally use Greek Yogurt!
- Try Mango Shrikhand with Puris or Chapati! Tastes great!