Quick and Delicious Mango Shrikhand
Mango Shrikhand is a rich and creamy Maharashtrian delicacy made with strained yogurt, mango pulp, and sugar.
Equipment
- Bowl
- Spatula or whisk
- Measuring cups and spoons
Ingredients
- 1 ½ cups Mango pulp Strained
- 3 cups Hung curd or strained yogurt
- ½ cup Fine or granulated sugar
- ¼ teaspoon Cardamom powder Optional ingredient
- 10 to 12 strands Saffron soaked in 2 tablespoon warm milk Optional ingredient
Instructions
- Take a colander and line it with muslin cloth. add yogurt or dahi to it and then hang it on a hook to drain the liquid. Hang it overnight or for 3 to 4 hours. The longer you hang the thicker and creamier mango shrikhand will be.
- Warm up 2 tablespoon milk in a small bowl and add 10 to 12 saffron strands to it. Soak it for 5 to 10 minutes to infuse best colors.
- Take a big bowl and add 3 cups of hung curd to it.
- Also add rest of the ingredients like 1 ½ cup of mango pulp, ½ cup of granulated sugar, ¼ teaspoon of cardamom powder, saffron infused milk to it.
- Mix all the ingredients together till everything is well incorporated and sugar is completely dissolved.
- Your Mango Shrikhand is ready, you can serve it fresh with a granish of slivered nuts or chill it in a covered container for few hours and then enjoy the smooth and creamy dessert.
- I love having it with some hot piping puris. Mango shrikhand and hot puri is an awesome combination.
Notes
- When you are using tinned mango pulp the mango shrikhand will be tinner and more runny than the usual one.
- For best result use alphonso mangoes.
- You can avoid cardamom powder and saffron.
- Since every yogurt and mango pulp has different level of sweetness keep some extra sugar handy and balance the sugar in the recipe as per need.
- Do not forget to keep the mango shrikhand refrigerated.
Tried this recipe?Let us know how it was!