Kesar-Mango Shrikhand

Or Aamrakhand, as it is called due to the addition of mangoes, this is a yogurt based Indian dessert, eaten along with the main course meal.  A sure way to beat the heat.  I added another summer favorite – mangoes – to add to the yumminess.  The result was quite nice.  Apart from little bit of sugar, this is actually a healthy dessert.

Recipe:

Yogurt – 64 oz. (I used non-fat)

Sugar 0 3 tablespoons (or to taste)

Mango pulp – 1 cup (fresh mangoes or canned pulp)

Almonds – handful, chopped, dry roasted

Saffron – a few strands

Milk – 1 tablespoon

Tie Yogurt in a cheese cloth so that the excess water is drained.  Though I kept it over night, 4 hours should suffice.

Warm a tablespoon of milk.  Add saffron strands in it and let it stand for an hour or more.

Powder the sugar in a coffee grinder.

Transfer the yogurt into a container.  The texture and consistency would be like whipped butter.  Add powdered sugar and mango pulp.  Mix.  I used canned, kesar mango pulp.

If the mixture isn’t smooth enough, use food processor to make it smoother.

Chop almonds into small pieces, dry roast for a minute or two.

Add chopped almonds, saffron to the mixture and refrigerate it for a couple of hours.

Garnish it with saffron strands.

Enjoy the chilled shrikhand with puris 🙂