Amrakhand, also known as Mango Shrikhand, is a popular dessert that originated in the western Indian state of Gujarat. It has a sweet and tangy taste, with a smooth and creamy texture. Adding saffron and cardamom give it a distinctive aroma and flavour, while the sugar balances the sourness of the yoghurt (if you use Nestlé MILKMAID, you need not add sugar as it is sweetened condensed milk).
The dessert is commonly savoured during the summer months when mangoes are in season. The exact time of the year may vary depending on the region, but generally, the mango season in India begins in late March or early April and lasts until the end of June or early July. Fresh mangoes are widely available during this time, and people enjoy them in various forms, including as a topping on Amrakhand.
However, you can enjoy this delicious dessert throughout the year, as it can be made using canned or frozen mango pulp.
If you're looking for an easy Amrakhand recipe, the dessert is made by straining plain yoghurt, also known as curd, and then mixing it with Nestlé MILKMAID and pureed mangoes. Some variations of the Amrakhand recipe also include chopped nuts, such as almonds or pistachios.
Once you have prepared Amrakhand, it needs to be chilled before serving to allow the flavours to meld together.
In Indian cuisine, Mango Shrikhand is typically served as a dessert or a side dish with meals. It is often paired with puri, a fried Indian bread, to create a popular dish called Shrikhand Puri. Sometimes it is also used as a filling for pastries and other desserts.
You can easily prepare Mango Shrikhand recipe with Nestlé MILKMAID in just a few minutes.
The preparation time for Amrakhand is usually around 30 minutes. And then, you will need to chill the dessert for 30 minutes before serving, so it's best to prepare it in advance.
If your Amrakhand is lumpy, you can again try whisking it vigorously. You may strain it through a fine-mesh sieve to remove the lumps if this doesn't work.
Mango Shrikhand can be stored in the refrigerator for up to 3-4 days. Make sure to cover it with a lid or plastic wrap, preventing it from drying out.