• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Culinary Travelogue
  • Recipe Index
  • Work with Me
  • Gourmet Nashik
  • Awards & Accolades
  • Media Mentions

My Foodcourt

Simple comfort food recipes to nourish the Soul

March 28, 2007 For the sweet tooth

Amrakhand / Mango flavoured Shrikhand

Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.

The mango version (in season) of this delectable dessert, Amrakhand is our family favourite. Mango pulp takes this already sinful sweet to another level. Ready made Shrikhand with assorted flavours is easily available at most sweet shops but the satisfaction of making it at home is unparalleled! 

My mom’s recipe for Amrakhand is very simple, just that you need some patience  and planning to make it.In fact many times excess,leftover curd is hung overnight and made into Shrikhand.

Amrakhand/Shrikhand teams up well with plain puris but it can be served on its own or with Rotis too. You can skip adding the Mango pulp to make plain Shrikhand and top it with fresh/dry fruits and nuts of choice.


Amrakhand/ Mango flavoured Shrikhand
Print Recipe
Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.
Servings Prep Time
4 10 minutes
Passive Time
7-8 hours
Servings Prep Time
4 10 minutes
Passive Time
7-8 hours
Amrakhand/ Mango flavoured Shrikhand
Print Recipe
Shrikhand is a traditional dessert popular in Maharashtra and Gujarat. It is a part of many Maharashtrian festive fares especially Gudi Padwa. Hung curd (Chakka) is sweetened with sugar, flavoured with saffron,cardamom or nutmeg to make this delicious sweet.
Servings Prep Time
4 10 minutes
Passive Time
7-8 hours
Servings Prep Time
4 10 minutes
Passive Time
7-8 hours
Ingredients
  • 1/2 kg hung curd (Chakka) (hung curds).
  • 1/2 kg sugar or adjust the proportion to your taste.
  • 1 - 1 1/2 cups fresh mango pulp
  • saffron or cardamom/ nutmeg powder as required for flavouring (optional)
  • chopped nuts/dry fruits/fresh fruits as required for topping (optional)
Servings:
Instructions
  1. Mix the sugar and hung curd in a mixing bowl nicely and leave it like that overnight or minimum for 3-4 hours. If the weather is too hot refrigerate.
  2. Add the hung curd-sugar mixture in a food mill (Puran Yantra) to homogeneously blend and sieve the mixture. Alternatively you can thoroughly whisk (hand belnder) the mixture in a mixing bowl and pass it through a fine sieve lined with muslin cloth.
  3. Refrigerate for 1-2 hours. Add the mango pulp and saffron or cardamom/nutmeg powder (if using) mix till it is properly incorporated.
  4. Serve chilled topped with nuts, fruits/dry fruits of choice.
Recipe Notes

For homemade Hung Curd - Tie  thick curd in a clean muslin cloth/kitchen towel till all the whey has drained out. If the the weather is too hot, refrigerate it with a bowl below to collect the whey. Keep some weight on it so that the drains out faster.

Categories: For the sweet tooth Tags: amrakhand, curd, homemadesweets, indiansweets, Maharashtrianfood, shrikhand, traditionalfood, yogurt

Reader Interactions

Comments

  1. Sakshi says

    March 28, 2007 at 7:34 pm

    Congratulations on the car 🙂
    And what is the green mango rice recipe.. jaldi jaldi mail karo.. Sounds interesting.

    Reply
  2. Madhuli says

    April 1, 2007 at 8:33 am

    Green Mango rice recipe coming up

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscibe to My Foodcourt Newsletter

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search My Foodcourt

About Me

About

    My experiments with cooking go way back, when I stayed in a hostel for my higher studies. The ‘Mess’ (literally) food was good just to satisfy the stomach, not the palate. I really missed my mom’s food then. I still do. A self confessed foodie, I love trying out new recipes. ...

Read More

RSS Subscribe to RSS

Archives

Popular on My Foodcourt

Spicy Crepe Packets

{Food Event}#CraveNoMore with Saffola Masala Oats

Categories

Find me on Archana's Kitchen

Footer

© My Foodcourt, 2017. Unauthorized use and/or duplication of images or content without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to My Foodcourt with appropriate and specific direction to the original content.

Copyright© 2025 · by Shay Bocks