| Prep time 10 min | Cooking time 10 min |
| Cousine / Course Indian-Sweets | Servings 3 |
Ingredients – Chakka/Hung Curd
- दही / Curd – 4 cups
Instructions – Chakka/Hung Curd
- Take strainer pot, cover with thin / cheese / muslin cloth
- Pour curd in cloth, collect all edges together.
- leave overnight in refrigerator to drain all water from curd
- 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
- Peel Mango and cut in to small pieces, then grind it to fine puree
- Take a pan, add mango puree and sugar, cook on low- medium heat, turn regularly to avoid sticking
- 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
- Take mixing bowl, add mango puree and hung curd, mix well
- Add sugar, mix well to dissolve sugar completely
- Add Cardamom powder and nutmeg, mix well.
- If desired, add 1-2 drops of Kesar food color to enhance color, mix well
- Amrakhand is ready!
How to serve
- Serve chilled!
- Top with crushed nuts, such as pistachios, cashews
- Serve as desert, side dish with Puree
Tips
- Place a little weight on curd, to expedite hung curd making process
- Store bought mango pulp is an alternative to fresh mango pulp
- Sugar level can be adjusted as per mango sweetness
- Adding color is optional, it depends on type of mango used
Tasty Jevan 