Aam Shrikhand/ Aamrakhand (Mango Shrikhand)
Aam Shrikhand/ Aamrakhand (Mango Shrikhand)- mango pulp mixed with hung curd and flavored with saffron, elaichi and nuts
गर्मियों की छुट्टियों से आम हमेशा जुड़ा रहेगा, कुछ उसी तरह जैसे फूल पे मधुमक्खी।
क्या दिन थे वो – नानी के घर जाने का पूरे साल इंतजार, आंगन मैं बैठकर बड़े स्टील के बाल्टियों से आम खाना, रात को छत पे तरे गिनते और गाने गाते हुए सोना, दिन में विसिआर पे फ़िल्म देखना, शाम को गांव के दोस्तों के साथ पहाड़ चढ़ना। बचपन तो ऐसा ही होना चाहिए।
और हर साल जब आम खाती हूं, तो वो सारे सिंजोए हुए यादें सामने आ जाती है। कुछ ऐसा रिश्ता है आम से हमारा, और क्या कहे!
English Version – Mango will always be associated with summer holidays, something like bees on flowers.
What were the days – waiting all year for Nani to go home, sitting in the courtyard, eating mangoes with big steel buckets, sleeping at night on the terrace and singing songs, watching movies on visions during the day, in the evening with village friends Climb mountains with. Childhood should be like this.
And every year when I eat mangoes, then all those stained memories come out. We have such a relationship with mango, what else to say!
- Adjust the sweetness to the kind of mango you use
- I suggest you use alphonso, but you can also use mallika or kesari
- I suggest you start the process from making your curd fresh at home a day before you have to make this
- If you use store bought one, start the process from keeping it in a muslin cloth to drain excess water
- If you get Greek yogurt or hung curd from the store, you do not have to hang it again.
- You can see my post on making curd to set perfect curd.
- Do not waste the excess water that comes out of the curd, use it in your curries, dal or for kneading your dough for rotis.
Moving on to the recipe:
Prep time: 10 minutes
Cooking time: 15 minutes
Resting time: 60 minutes
Total time: 1 hour 25 minutes
- 1 kg curd
- ¾ cup mango puree
- ¾ tsp cardamom powder
- 1 tbsp milk
- 2 tbsp powdered sugar (adjust according to the mangoes you’re using)
- 1 tbsp pistachios
- 1 tbsp almonds
- Make hung curd by putting the curd in a muslin cloth and tying it to a tap over the kitchen sink. This ensures that the curd remains hung over a sink where you can collect the excess water and not worry about spilling the whey water. Alternatively you can keep it over a strainer and keep something heavy over it to ensure that all the water comes out.
- Let the curd hang for 2-3 hours. I also press the cloth once in a while it’s hung so that all the water comes out. Mummy calls this creamy curd as chakka.
3. Make a puree of mangoes.
4. Mix the chakka, mango puree, cardamom powder and powdered sugar. Whisk this with a hand blender or a normal blender. There should not be any lumps visible after this.
5. Roast the saffron for a minute, crush it and dissolve in 1 tbsp milk. Add this to the paste and mix. Roasting and crushing gets a better flavour out of saffron.
6. Refrigerate this for an hour.
7. While serving, add sliced pistachios and almonds.