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Mango Shrikhand (Aamrakhand)
Creamy and luscious Mango Shrikhand is an easy no-cook Indian dessert made with strained yogurt, fresh or canned mango pulp, cardamom, saffron, sugar, and condensed milk. Perfect for summer and festive meals.
Equipment
Ingredients
- 2 pounds plain yogurt or Greek yogurt full fat (approximately 4 cups)
- 1 to 1½ cups mango pulp fresh or canned mango pulp (Alphonso mango tin)
- ¾ cup sweetened condensed milk
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- 1 tablespoon warm milk to soak saffron
- 1 pinch saffron (kesar)
- 5-6 pistachios sliced, for garnishing
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Instructions
Straining Yogurt
- Place a sieve or mesh strainer over a large bowl and line it with a double layer of clean cheesecloth. Pour yogurt onto the cheesecloth.
- Gather the corners of the cheesecloth and tie them into a bundle. You can either hang the cheesecloth so the whey drains or place a heavy weight on top to help drain the excess whey. Leave space for the water to collect in the bowl.
- Strain Greek yogurt for 2 to 4 hours and regular plain yogurt (dahi) for 6-8 hours or overnight in the refrigerator.
- Once the water has drained completely, remove the weight and open the cheesecloth. Thickened yogurt (hung curd) is ready. The consistency should be creamy and thick, thicker than Greek yogurt.
Making Mango Shrikhand
- Make saffron milk: In a small bowl, add warm milk and saffron. Mix and allow it to stand for 10 mins.
- Transfer the thickened yogurt to a large bowl. Whisk it until smooth.
- Add mango pulp, condensed milk, saffron milk, cardamom powder, and powdered sugar to this smooth yogurt. Mix until well combined and smooth without any lumps.
- Garnish with pistachios and saffron strands. Cover and refrigerate for atleast 1 hour or overnight before serving.
- Smooth, creamy, and luscious Mango Skrikhand is ready!! Serve as dessert garnished with more nuts and cut mangoes or a side with hot Pooris. Enjoy!
Video
Notes
- For a quick shortcut: make Mango Shrikhand with Greek yogurt and canned mango pulp. It saves time and still gives delicious results.
- Strain the yogurt well: it's key to thick, creamy Shrikhand.
- For homemade mango pulp: Use pulp of 2 large sweet mangoes such as Alphonso, Kesar, or Ataulfo. Blend until smooth and strain the puree through a sieve to remove any fibers.
- Store-bought Mango Pulp: When mangoes are out of season, canned mango pulp works beautifully and lets you enjoy this dessert year-round. I prefer Alfonso canned mango pulp.
- Don't skip the condensed milk: it's my secret ingredient for silky-smooth, rich, luscious Mango Shrikhand. It adds depth and body that powdered sugar alone cannot achieve.
- Adjust sweetness: The sweetness can vary depending on your mangoes or mango pulp, so adjust the sugar to taste.
Nutrition
Calories: 238kcal | Carbohydrates: 38g | Protein: 14g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 277mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 1149IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 6mg
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