Amrakhand (Mango Shrikhand)

This Delicious Indian dessert is prepared with Sun-Kissed Alphonso Mangoes & Hung Curds and is sprinkled with green cardamom powder, laced with saffron, garnished with pistachio nuts , almonds , blanched Buchanania lanzan seeds and dried, edible rose petals.

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-1/4^th tsp.

For the Lacing:

Saffron strands- a pinch

For the Garnishing:

Pistachio nuts – 03 tsp.

Almonds- 03 tsp

Buchanania lanzan seeds (Charoli seeds/ Chironji seeds), blanched- 03 tsp.

Dried and Edible rose petals- 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, laced with saffron strands, garnished with nuts, blanched charoli seeds and rose petals.

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 grated nutmeg, if desired.