Yesterday, we celebrated Gudi Padva.For those who don’t know, Gudi Padva is celebrated in Maharashtra to mark the beginning of new year according to lunisolar Hindu Calendar. This day also attains significance for agricultural and religious reasons.
Essentially, it is the end of one agricultural harvest(Rabi season) and beginning of another. It also assumes great religious importance for Hindus as it is one of saadhe teen muhurat (three and half auspicious days).Every Indian festival has a special significance and a special delicacy is prepared on these festival days and offered to deities. Preparations made of Til (sesame seeds) are made on Makar Sankranti, Modaks are made during Ganesh festival, fried delicacies during Diwali. Similarly, during Gudi Padwa Shrikhand is made in many Maharashtrian households. Since Summer has already set in during this time of the year, Shrikhand made with thick yogurt would serve as a good summer heat antidote.
Amrakhand is typically a delightful variation made to Shrikhand, by adding mango pulp to this preparation. As you must have guessed by now, since mangoes are available in abundance in summer, it becomes a natural choice. However, unfortunately this year as it rained abnormally during Feb-March, mango harvest are badly affected and they are not available as readily as they are every year. The ones that are available would cost you a bomb!! So I decided to prefer mango pulp that are easily available in super markets.
First thing first, we need hung curd. Procedure for making hung curd is fairly simple. Fresh curd is tied in a muslin cloth and hung over a bowl to drain entire liquid out from curd. The draining step takes 4-6 hours. After this step you would get a fairly thick curd that will last long without souring.Now,add mango pulp (blended) and granulated sugar and dry fruits (almonds, pistachio,cashew-nuts) and whisk them well. Refrigerate for an hour before serving. Amrakhand is best enjoyed with Pooris.
- 200 gm Mango Pulp. You can use fresh or canned Mango Pulp.
- Hung Curd:Tie fresh curd in a muslin cloth tightly.Hang the tied cloth overnight in a refrigerator or for minimum six hours to drain out the liquid content from the curd.
- 50 gm Sugar
- ½ tspoon nutmeg powder
- 1 tspoon green cardamom powder
- 8-10 Almonds
- 8-10 Cashewnuts
- 8-10 Pistachio
- 2 tbspoon charoli seeds
- Dry Roast charoli seeds in a pan for 3-4 minutes.
- Dry Roast Cashew nuts, Almonds, Pistachio for 3-4 minutes.
- When Dry fruits cool down, slice them lengthwise using dry fruit cutter.
- Blend Mango Pulp and Sugar together in a blender.
- Blend until granulated sugar is no longer grainy.
- Add half of the sliced dryfruits, half quantity charoli seeds, cardamom powder,nutmeg powder and hung curd to the blender.
- Blend all the ingredients nicely.
- Amrakhand is ready.Pour it into a bowl and refrigerate it for 1 hour.
- Garnish Amrakhand with remaining dryfruits and charoli seeds.
- Enjoy chilled Amrakhand with hot pooris.
Click here to watch recipe video