Amrakhand

It's a traditional sweet dish made in the Gujarati cuisine with by combining strained hung curd with mango pulp, sugar, and a hint of cardamom powder for flavour. The mixture is then chilled and served cold, garnished with chopped nuts like almonds or pistachios. Gujarati Amrakhand offers a delightful blend of tangy mango and creamy yoghurt, making it a refreshing and indulgent dessert. Enjoy this desserts before the mango season ends. (Recipe & Image courtesy: Deepa Nair)

INGREDIENTS

250gmmango

1tablespoonyoghurt (curd)

1teaspoongreen cardamom

1Pinchsaffron

2teaspoonalmonds

500mlfull cream milk

250gmsugar

How to make Amrakhand

Step 1

Boil half a litre of milk and add 250 gms sugar in it. Allow it to boil continuously till the colour changes and the quantity reduces.

Step 2

Now, remove this from the flame and allow it to cool. Add one teaspoon of thick curd, mix well and keep aside. When it becomes curd, hang in muslin cloth and let all the water drain out. You can use this hung curd.

Step 3

Once hung curd is made, blend together mangoes, this hung curd, and cardamom powder. Refrigerate the mixture for an hour.

Step 4

Chilled Amrakhand is ready to serve. Transfer to a serving dish, and sprinkle some saffron strands with chopped almonds.

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