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.


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