Curd or yogurt made from half a litre of milk - approx 3 to 3.5 cups
2 mangoes/aam, chopped
4-5 cardamom/hari elaichi/choti elaichi crushed
A pinch of saffron strands/kesar
½ cup sugar or as required
- Hung the curd in a muslin, cheese cloth or kitchen napkin for 3-4 hours.
- Puree the mangoes.
- Add the thick hung curd to the blender along with crushed cardamom, saffron and sugar.
- Blend till smooth
- Pour shrikhand in individual serving bowls.
- Chill and serve the amrakhand with some pooris or just have it plain.
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia