I first heard the name ‘Amrakhand‘ while we were visiting Pune, en route to Shirdi. The name sounded royal, like something made for a king in the kitchens of his palace. And why not? Amrakhand is, indeed, a regal treat, made with the choicest of mangoes, a fruit often touted as ‘the king of fruits’. Deck it up with slivers of almonds and a dash of saffron, and this beauty can brighten up anyone’s day.
Considering how beautiful amrakhand tastes, this Maharashtrian delicacy is extremely simple to make. All it needs are a few everyday ingredients. It is, basically, a version of shrikhand – mango shrikhand.
Here‘s my recipe for the amrakhand.
Ingredients (serves 2):
- 1 cup fresh, thick hung curd
- 2-3 tablespoons powdered sugar, or to taste
- 1 medium-sized, ripe mango
- A couple of strands of saffron (optional)
- 5-6 roasted, unsalted almonds, chopped (optional)
1. Peel the mango and chop all the flesh into cubes. Puree this in a mixer.
2. In a large mixing bowl, mix together the hung curd, mango puree and powdered sugar. If you are using saffron and almonds, mix them in too.
3. Let the mango shrikhand chill in the refrigerator for a couple of hours, covered, by which time it will set.
4. Serve chilled or after letting it thaw for about 15 minutes.
1. Use curd made from full-fat milk for best results.
2. To make the hung curd, line a colander with cotton cloth and place it over a wide vessel. Pour the curd into the cloth-lined colander and let it sit for 2-3 hours. All the water from the curd would have flowed into the vessel at the bottom by this time, and you will find thick, creamy curd in the colander. Use this residual thick curd for this recipe.
3. Use fresh curd that isn’t too sour.
4. To make this mango shrikhand, use a variety of mango that isn’t too stringy. I used a Banganapally mango. Also, use a mango that is ripe and sweet, not too sour, but firm and not squishy.
5. Do not let the hung curd sit out for too long before you proceed to make the amrakhand. In that case, there are chances of the hung curd turning sour. You could make the hung curd in advance and refrigerate it, till you are ready to make the amrakhand, but trust me when I say it tastes best when freshly made hung curd is used.
6. You could add any variety of chopped nuts to the dish. I prefer adding roasted, unsalted almonds.
7. Do not blend the amrakhand after adding the sugar powder and pureed mango, otherwise the dish might get watery.
You like? I hope you will try this out at home too!