t’s a traditional sweet dish made in the Gujarati cuisine with by combining strained hung curd with mango pulp, sugar, and a hint of cardamom powder for flavour. The mixture is then chilled and served cold, garnished with chopped nuts like almonds or pistachios. Gujarati Amrakhand offers a delightful blend of tangy mango and creamy yoghurt, making it a refreshing and indulgent dessert. Enjoy this desserts before the mango season ends. (Recipe & Image courtesy: Deepa Nair)
How to make Amrakhand
Step 1 Boil milk with sugar
Boil half a litre of milk and add 250 gms sugar in it. Allow it to boil continuously till the colour changes and the quantity reduces.
Step 2 Make hung curd
Now, remove this from the flame and allow it to cool. Add one teaspoon of thick curd, mix well and keep aside. When it becomes curd, hang in muslin cloth and let all the water drain out. You can use this hung curd.
Step 3 Blend together hung curd and mangoes
Once hung curd is made, blend together mangoes, this hung curd, and cardamom powder. Refrigerate the mixture for an hour.
Chilled Amrakhand is ready to serve. Transfer to a serving dish, and sprinkle some saffron strands with chopped almonds.