Saturday, February 22, 2014


Amarkhand is one of my favorite desserts. It’s nothing but shrikhand with mangoes in it. Though I’m not a big fan of mangoes I love this dessert and on the other hand M likes anything and everything mangolicious!
I always make mango milk shakes and mango lassi but this time I had this idea of making Amarkhand after tasting it in one of our family get together. I adapted this recipe from sanjeev kapoor’s website. As usual with minor variations I have made this dish.
Ripe sweet mangoes-2 medium
Hung curd or labneh or cream cheese-1&1/2 cup
Condensed milk-1/4 cup (optional)
Cardamom powder- a pinch
Mixed nuts crushed-2tbsp to garnish
Saffron strands-10
Warm milk-2tbsp

How it happened:
1. Get the thick curd and tie it in a muslin cloth in refrigerator until all the whey is drained off. Press well and remove any excess whey.
2. Cut the flesh of the mangoes and add to the food processor. Soak saffron in warm milk and set aside.
3. Add the condensed milk and hung curd to the food processor. Give it a thorough blitz
4. Remove from the food processor and mix with the warm milk with saffron strands.
5. Refrigerate for 2 hours, garnish with crushed nuts and saffron strands and serve chilled.

* Instead of hung curd you can use cream cheese or labneh as we call it in Middle East or Greek yoghurt which can be used directly without the hanging process.
*Condensed milk is optional and if you don’t have it you can add sugar according to your taste.
*You can add mango essence instead of cardamom powder.
*I have added pistachios, almonds, cashews&hazel nuts. You can add nuts of your choice .saffron are also optional.