Amrakhand (Mango Shrikhand)
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4.5
  • 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)
  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.
Recipe by Kali Mirch - by Smita at