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Amrakhand (Mango Shrikhand)

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This Delicious Indian dessert is prepared with Sun-Kissed Alphonso Mangoes & Hung Curds &&&& is sprinkled with green cardamom powder, garnished with cubed mangoes, slivered pistachio nuts , almonds and blanched Buchanania lanzan seeds.

Preparation Time: 10 minutes

Chilling Time in Refrigerator- 1 ½ hours

Serves: 6

Ingredients and Quantity:

Hung Curds- 2 ½ cups

Alphonso Mango pulp, fresh- 1 ½ cup

Powdered Sugar, sifted- ½ cup

Green Cardamom Powder- ½ tsp.

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 04 tsp.

For the sprinkling:

Green Cardamom Powder-1/4th tsp.

For the Garnishing:

Alphonso Mango, cubed- 02 tbsp.

Pistachio nuts, slivered- 02 tsp.

Almonds, slivered- 02 tsp

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 02 tsp.

Method:

In a food processor, add Hung curds, mango pulp and sugar.

Blend it till smooth.

Remove in a glass bowl add charoli seeds and cardamom powder and mix well.

Transfer in to serving bowls and chill in the refrigerator for 1 ½ hours.

Serve cold sprinkled with green cardamom powder, garnished with slivered nuts and blanched charoli seeds.

Chef Tips:

  1. Instead of a food processor, you may simply whisk the ingredients till well blended.
  2. You may add cold milk if required i.e. if the hung curds are too thick.
  3. You may add broiled saffron strands and grated nutmeg, if desired.

 

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