What is Amrakhand | How to Prepare Homemade Thick Creamy Amrakhand recipe

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differnce between amrakhand and shrikhand

Amrakhand is an Indian dessert that originated and was made in Maharashtra and Gujrat. Shrikhand when infused with flavourful mangoes makes Amrakhand.

how to make amrakhand recipe

The luscious pulp of ripe mangoes that are considered as the “king of fruits,” is blended with strained out Curd, creating a thick sour cream base. The mild tanginess of yogurt accompanies the sweetness of the mangoes, resulting in a sweet-sour blend of flavors.

Amrakhand can be made also using greek Yogurt in which whey has been strained out, so you save your time and just mix in the Mango pulp to get Amrakhand.

differnce between amrakhand and shrikhand

Amrakhand can be made using two methods, one by mixing in the freshly made mango pulp directly straight after blending it into the hung Curd, you can follow the recipe here – Quick and Easy Homemade Mango Shrikhand. But using this method you won’t get that thick Amrakhand as you get from the packaged ones.

In the second method, you need to cook the blended Mango pulp for some time till it gets thick, and then add it to the hung Curd. Here you get this thick creamy Amrakhand same as a packaged one in spite of not keeping Amrakhand in an earthen pot.

Learn how to make more Mango dessert recipes that you can try –Raw Mango Murabba, Kacche Aam Ki Launji, Aam Ka Chunda, Soft Mango Burfi, Mango Phirni, Aam Panna, Sweet Mango Churney, and more.

Video Homemade Thick Creamy Amrakhand Recipe

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Recipe Homemade Thick Creamy Amrakhand

What is amrakhand

What is Amrakhand | How to Prepare Homemade Thick Creamy Amrakhand recipe

Popular Dessert From Maharashtra and Gujrat
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Course Dessert
Cuisine Indian
Servings 250 GMs
Calories 514 kcal

Ingredients
  

  • 1 Litre Full Fat Milk / Doodh
  • 5-6 Mangoes / Aam
  • 5 tbsp Sugar / Cheeni
  • Some Mango pieces
  • Some Pistachios/ Pista

Instructions
 

  • Make Curd out of the milk.
  • Keep the Curd hung or below some heavy weight in a sieve tied in a Cotton or a muslin cloth for at least 12 hours to get hung Curd.
  • Meanwhile blend Mango pulp into a purée.
  • Cook this Mango purée with added Sugar stirring continuously on medium.
  • Switch it off when Sugar melts and mango sauce starts splattering or gets somewhat thick.
  • Transfer to a boil and let it to chill in the fridge after it comes down to room temperature.
  • After 12 hours Curd gets thick releasing its excess Water , looks like Paneer.
  • Take it out in a bowl and beat it using a spoon till it gets smooth and fluffy.
  • Add the made Mango sauce little at a time and mix it, till you get a desired taste and texture.
  • Drop in a earthen pot and garnish with some chopped Mango pieces and Pistachios.
  • Serve chilled.

Note

  • Storing and serving in earthen pots makes Amrakhand more thick and creamy.

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