What is shrikhand?
Shrikhand is a traditional Indian sweet dish, popular in Maharashtrian and Gujarati cuisine. It is also known as Matho. It is made from hung curd (strained yogurt). Shrikhand is normally served with pooris, known as shrikhand puri/poori. I like to devour this as it is. It is rich, creamy and oh so delicious!
How to make aamrakhand?
For mango shrikhand/aamrakhand, all you have to do is add mango pulp to the plain shrikhand. This version that I’m sharing is an instant version to make aam shrikhand. You can omit the mangoes and make regular shrikhand too, or add any other fruit of your choice to make fruit shrikhand. This instant shrikhand uses greek yogurt, which is basically a strained yogurt. So it is thick and can be used as such for any kind of shrikhand. I’d still suggest straining the greek yogurt to make it thicker if you have some time to spare. I transferred the yogurt to a muslin cloth and squeezed out as much liquid as I could. I made this mango shrikhand with mango pulp (canned), so I really did not have much to do. Just mixed the ingredients until smooth and refrigerated it. Mango shrikhand is one of those easy Indian desserts that is great for entertaining a crowd. You really do not want to be slogging in the kitchen whilst entertaining. You can make this a day before, spoon in individual serving bowls and refrigerate it until you are ready to serve. Or simply place it in a fancy bowl, and let your guest help themselves!
You may also enjoy these delicious Indian sweet recipes made with mango pulp
Mango falooda Pune’s Mango Mastani (Thick mango milkshake) Mango Cream Also try this eggless mango cake!
How to make instant mango shrikhand with Greek yogurt – Step by step instructions
Step 1: Squeeze out excess liquid
Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
Step 2: Add remaining ingredients
Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
Step 3: Serve right away or refrigerate for few hours
Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
1.Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required. 2.You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any. 3.You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin/cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka. Proceed with the recipe. 4.You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good. ★ If you try this Instant mango shrikhand recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂 You can also follow me on Facebook, Pinterest, Instagram & Twitter
