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In western India, Gujarat is where mango Shrikhand, a delectable and reviving dessert, first appeared. This sweet and tangy treat is ideal for quenching your cravings on a hot summer day because it is made with strained yogurt, fresh mango pulp, and a combination of aromatic spices.
To make a delicious main course that you will love to eat, combine this mango shrikhand with Puris, Kathiyawadi undhiyu, Kadhi, and Vagharela Bhaat. This mango Shrikhand recipe will impress whether you enjoy Indian sweets or want to try something different.
How to Mango Shrikhand
Mango Shrikhand Recipe
Ingredients
- 500 gm plain yogurt
- ½ cup mango puree
- ½ tbsp ground cardamom
- 1 tbsp saffron strands
- ¼ cup powdered sugar
- ¼ cup dry fruits for garnishing
Instructions
- Place a fine-mesh strainer over a big bowl, lining it with a muslin towel.
- Put the yogurt in the strainer and refrigerate the bowl for 12 to 16 hours. If you use Greek yogurt, you can cut the process time in half to 6-7 hours.
- Yogurt becomes thick and creamy as the liquid drips from it. (You can drink the liquid or discard it. It is very nutritious.)
- Add the thickened yogurt to a mixing dish of medium size. Sugar, cardamom, saffron threads, and mango puree should all be added to the bowl.
- Using a wire whisk, combine the ingredients until they are creamy and smooth. For a few hours, chill the mango shrikhand.
- Add nuts and slivered dry fruits as a garnish. Serve cold.
Notes
- I always use fresh, ripe, and sweet mangoes. When it’s out of season, this is occasionally impossible; in that case, mango pulp from a can or store works just as well.
- Use plain Greek yogurt from whole milk for the greatest flavour and consistency.
- To maintain the desired consistency of the shrikhand, it is advisable to avoid blending the yogurt and mango puree together. Instead, it is recommended to use a wire whisk to combine the ingredients thoroughly. Blending the two ingredients can result in an excessively thin consistency, which may not be desirable.
Conclusion
Mango Shrikhand is a well-liked dish for festivals and special occasions in India because of its fruity flavour and creamy texture. A no-cook, no-fail dish, this one! Nevertheless, I’ve included all of my best advice on how to make the ideal creamy mango shrikhand. Try this at your home!
FAQ
Which variety of mango is ideal for shrikhand?
The greatest mango to make desserts is the “Alphonso” kind. It is renowned for its sweet and flavorful flavour. For creating yogurt, choose any local kind of mango with a pulpy taste and a naturally sweet flavour.
Can I make shrikhand using mango puree?
You can use either homemade or canned mango puree, yes. To suit the flavour of the mango puree, adjust the sugar amount.
What is Shrikhand?
Greek yogurt, or hanging curd, is used to make the well-known Indian dessert Shrikhand. Although it can be served, it is known as Amrakhand or Keri Matho when made with mango.
