Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • The Food Stop
  • Marathi Recipes

Amrakhand (Mango Shrikhand)

March 16, 2018 by Smita Singh Leave a Comment

Amrakhand

Tomorrow, we celebrate Gudi Padva. For uninitiated, 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

 

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. I perform this in two steps. First leave the Hung Curd suspended for 2 hours at room temperature keeping a bowl under this bag which is used to collect all excess whey (curd liquid). After two hours, transfer this hung curd in refrigerator and leave it hung for another 6-7 hours or preferably overnight. If you are wondering, why do I put hung curd in refrigerator, well the answer is because of weather. In India, it gets pretty hot and humid and leaving curd at room temperature can make it sour. 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.

Amrakhand

Amrakhand

 

Click here to watch recipe video

 

Save Print
Amrakhand (Mango Shrikhand)

Prep time:  10 mins

Total time:  10 mins

Serves: 4.5

Ingredients
  • 200 gms Mango Pulp (We are using Alphonso Pulp)
  • 250 gms Hung Curd
  • 75 gms Sugar
  • 1 tbsp Chironji (Charoli)-lightly roasted for 30 secs
  • Cashewnuts, Almonds and Pistachio (coarsely grounded)
  • ½ tsp Cardamom Powder
  • ¼th tsp Nutmeg Powder
  • Some saffron strands (soaked in 1 tbsp warm milk)
Instructions
  1. In a large bowl, put Hung Curd, Sugar. Whisk well to get rid of all the lumps.
  2. Now add Mango Pulp and whisk well.
  3. We have whisked Curd, Sugar and Mango Pulp. Basic Amrakhand is ready.
  4. Add some plain rabdi (dried) (or Khoa, Malai Barfi, Mango Kalakand )(This is almost 50 gms in weight)
  5. Now add Saffron Milk, Nutmeg Powder, Cardamom Powder and mix well
  6. Add chopped Pistachio, Cashewnuts, Almonds and Chironji and mix well.
  7. You may modify the quantity of Sugar, Mango Pulp based upon the desired sweetness. Refrigerate for 2 hours
  8. To form Hung Curd:
  9. a) We have used 250 gms Hung Curd. 250 gms Hung Curd is formed from 800 gms Curd. This quantity may vary based upon brand of Curd you purchase (I have used Daily Fresh)
  10. b) Tie Curd in a muslin cloth and leave it suspended for 2 hours. This separates whey (liquid) from the curd. After 2 hours, leave the curd hung in refrigerator for 6-7 hours or preferably overnight
  11. c) This will result into thick curd (solids) which can be used for making delicious Shrikhand/Amrakhand
  12. d) I make a batter of rice flour and whey, adding chili, garlic, ginger, cumin paste to the batter. Then I make Cheelas with this rice batter. These Cheelas are very healthy and tasty as well.
3.5.3229

(Visited 776 times, 1 visits today)

Share this:

  • Click to email this to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Dessert, Maharashtrian Recipes, Ramadan recipes

« Pink Sauce Pasta recipe
Ambat Varan- Ambat God Varan »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • subbaraman on Piyush Recipe-How to Make Piyush
  • Smita Singh on Mumbai Vada Pav recipe- How to make Vada Pav- Kali Mirch by Smita
  • ramesh on Mumbai Vada Pav recipe- How to make Vada Pav- Kali Mirch by Smita
  • Smita Singh on Egg Curry in Microwave-Anda Curry in Microwave-Dhaba Style
  • Sanjeev on Egg Curry in Microwave-Anda Curry in Microwave-Dhaba Style

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Short Stories
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Spice Story
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.