आम्रखंड | Amrakhand | Mango Shrikhand

Prep time
10 min
Cooking time
10 min
Cousine / Course

Ingredients – Chakka/Hung Curd

  • दही / Curd – 4 cups

Instructions – Chakka/Hung Curd

  1. Take strainer pot, cover with thin / cheese / muslin cloth
  2. Pour curd in cloth, collect all edges together.
  3. leave overnight in refrigerator to drain all water from curd
  4. You would get nice thick Chakka / Hung curd

Ingredients – Mango Puree

  • आंबे / आम / Mango Ripe – 2 cut
  • साखर / शक्कर / Sugar powdered – 1/4 cup

Instruction – Mango Puree

  1. Peel Mango and cut in to small pieces, then grind it to fine puree
  2. Take a pan, add mango puree and sugar, cook on low- medium heat, turn regularly to avoid sticking
  3. Cook till you get thick mango mixture

Ingredients – Amrakhand

  • Mango Puree – 1 cup
  • चक्का / Hung curd – 1.5 cup
  • साखर / शक्कर / Sugar powdered – 1/3 cup
  • इलायची / Cardamom powdered – 1/4 tsp
  • जायफळ / Nutmeg – a pinch
  • Kesar food color (optional)

Instruction – Mango Puree

  1. Take mixing bowl, add mango puree and hung curd, mix well
  2. Add sugar, mix well to dissolve sugar completely
  3. Add Cardamom powder and nutmeg, mix well.
  4. If desired, add 1-2 drops of Kesar food color to enhance color, mix well
  5. Amrakhand is ready!

How to serve

  1. Serve chilled!
  2. Top with crushed nuts, such as pistachios, cashews
  3. Serve as desert, side dish with Puree


  1. Place a little weight on curd, to expedite hung curd making process
  2. Store bought mango pulp is an alternative to fresh mango pulp
  3. Sugar level can be adjusted as per mango sweetness
  4. Adding color is optional, it depends on type of mango used


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