Amrakhand is a type of Shrikhand with a flavor of mango. Amrakhand requires very few ingredients, and has very few preparation steps. The recipe that I have shared here uses all modern equipments easily available at home. Traditionally, however, a special machine called 'puran yantra' (that is used for Puran Poli) is used instead of a strainer. Also mango pulp that is used, can be canned or freshly made. Hope you enjoy this delicious recipe!
- Plain white yogurt (curd) - 4 cups
- Mango pulp - 1/4 cup, fresh or canned
- Sugar - About 1 & 1/2 cups (3/4th the quantity of hung curd or 'chakka')
- Pour 4 cups plain yogurt in a clean thin cotton cloth and hang to drain out the whey. In 6 to 7 hours most of the whey will flow away.
- Now keep the wrapped yogurt near the kitchen sink and keep a heavy weight on it for about 1/2 an hour, to squeeze out any remaining whey.
- Now remove the 'chakka' (whey-free yogurt) from the cloth and measure it. Add sugar, 3/4th of the quantity of the 'chakka', and mix well till the sugar dissolves.
- Now add the mango pulp and mix again.
- Sieve out using a fine-holed sieve or a 'puran yantra'.
- Store in a container with lid and keep refrigerated.
- Serve cold if serving as a dessert. When included in a meal, it is usually served with puris.