Mango Shrikhand Recipe
Mango Shrikhand recipe is a popular Indian dessert with yogurt and mango puree. It is a gluten-free sweet dish and the ultimate summer-time delight.
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.