Aamrakhand, also known as mango shrikhand, is a creamy and luscious dessert made from strained yoghurt (hung curd), mango pulp, sugar, and aromatic spices. It’s a variation of the traditional shrikhand, popular in Western India, particularly in Maharashtra and Gujarat.

The history of shrikhand, the base for aamrakhand, dates back to ancient India, where references to a similar dish can be found in Sanskrit scriptures. The technique of straining yoghurt to produce a thick, creamy dessert was well known in ancient Indian culinary practices.

Today, Aamrakhand is not only made at home but is also available as a ready-to-eat product from various dairy and sweet manufacturers, making it accessible beyond its traditional geographic boundaries.

What you will need:

Ingredient	Measure
Aamras / Mango Pulp	260 gm
Hung curd / Yoghurt	260 gm
Caster sugar	1/4 Cup
Chopped mangoes	1/4 Cup
Chopped pistachios	2 tbsp

Time Required

Curd preparing time – Overnight
Preparation time – 15-20 minutes
Chilling time – 1-2 hours

Estimated Calories and Yield

Calories / 100m: 145 – 250 kcal
Total yield – 520 gm

Equipments:

• Mixing bowl
• Colander and weight
• Fine mesh sieve or muslin cloth
• Electric mixer or whisk
• Serving bowls
• Measuring cups and spoons 
• A food weight machine

Instructions:

Preparing the base ingredients:

• Prepare traditional aamras (Mango Purée) without sugar by following this recipe.
• Prepare a traditional hung curd following this recipe.

Mixing the Ingredients:

• Transfer the hung curd to a mixing bowl.
• Use an electric mixer or whisk to beat the curd until smooth, creamy and mildly fluffy. 
• Add the mango pulp and powdered sugar (if needed to adjust sweetness) to the curd. Mix well until all ingredients are fully incorporated.

Traditionally,

shrikhand was flavoured with saffron, cardamom, and nuts. Mangoes, being a significant aspect of Indian agricultural and culinary culture, were naturally incorporated into many traditional dishes. Aamrakhand emerged as a delightful variation of shrikhand, celebrating both the versatility of yoghurt and the seasonal bounty of mangoes.

Chilling:

• Transfer the mixture into serving bowls. 
• Chill in the refrigerator for at least 1-2 hours to set and develop the flavours.

Serving:

Aamrakhand can be served as a dessert after a spicy meal to balance the flavours. 
It pairs beautifully with pooris (Indian fried breads) for a festive meal.

The creation of Aamrakhand is a testament to the innovation within traditional cuisines and how regional ingredients can be blended to produce new, delightful dishes that resonate with both traditional and modern tastes.

My Tips:

• Ensure the yoghurt is thick and creamy for the best texture.
• For a vegan version, use coconut yoghurt in place of dairy curd.
• To scale the recipe up or down, maintain a 1:1 ratio of mango pulp to yoghurt and adjust sugar and spices proportionally.

Troubleshooting Guide:

If the mixture is too thick,

Add a small amount of milk to adjust the consistency.

If the mixture is too liquid,

It may be due to insufficiently strained yoghurt. Strain the yoghurt longer to achieve a thicker consistency.

Don’t forget to share your results and tag @namak.swadanusar on instagram