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.
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 🙂