Amrakhand is a luscious and creamy Indian dessert made from strained yogurt (hung curd) and ripe mango pulp. This delightful dessert captures the essence of summer with its rich mango flavor and silky texture. It’s a perfect balance of sweetness and tanginess that will satisfy your sweet tooth.
Amrakhand Recipe
Ingredients
Instructions
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To prepare hung yogurt, line a fine mesh sieve with a muslin cloth. Place the sieve over a bowl. Pour the yogurt into the sieve, cover it with a cloth, and let it drain in the refrigerator for about 4-6 hours or until the excess moisture is removed. You can also use Greek yogurt for a quicker version.
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In a mixing bowl, combine the hung yogurt and mango pulp. Use a whisk or spatula to mix them together until smooth and well combined.
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Add powdered sugar and cardamom powder to the yogurt-mango mixture. Mix well until the sugar is completely dissolved and the mixture becomes creamy and uniform in texture.
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If using saffron strands, soak them in a tablespoon of warm milk for a few minutes. Then, add the saffron-infused milk to the yogurt mixture and gently mix.
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Taste the Amrakhand and adjust the sweetness if needed by adding more powdered sugar.
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Transfer the Amrakhand to serving bowls or glasses. You can also chill it in the refrigerator for a couple of hours before serving for a more refreshing experience.
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Garnish with chopped nuts such as almonds and pistachios.
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Serve the delicious Amrakhand chilled, either as a standalone dessert or as a sweet ending to your meals.
Note
- Use fresh and ripe mangoes for the best flavor and color in your Amrakhand.
- Adjust the sugar quantity based on the sweetness of the mangoes and your personal taste.
- Garnish with slivered nuts, saffron strands, or rose petals for an elegant presentation.
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