As you can see the blog has a new look (again!). Last year My Foodcourt had moved to Cucumbertown,which unfortunately had to shut shop. I have spent the last couple of months learning, DIYing(yes there is such a word 🙂 ) different design/technical aspects of this self hosted WP blog. I am still working on it, since the move to & back from CT has messed up many old posts. Kindly bear with me till I can review & correct each and every post….
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.