Mango Shrikhand ~ Amrakhand

Today we start another week of the blogging marathon and my theme is Mango Mania. When I sat down to make a list of recipes to cook for this theme and all the mango recipes I posted thus far, I was astonished that I posted only three mango recipes; no bake mango pie, mango corn salad and mango chocolate cake. I was surprised I blogged so few mango recipes! After last week’s marathon, before I started cooking for this week, I asked Mr. U if he wanted sweet or savory mango dishes and not to my surprise he said sweet/desserts. So for this week, I will be posting sweet dishes. To some extent I was happy he chose sweet as all the recipes I had listed down for this category are easy. I have not cooked or clicked anything for the blog in almost a month and am going through a bloggers block. Despite a month’s break, still haven’t gotten back my cooking and clicking for the blog mojo yet. I am hoping I will get it back soon, so that I can head start the preparation for the next mega marathon

Mango Shrikhand V

Last month I made Shrikhand hoping to use that sweet for Maharashtra but I ended up posting sabudana vada instead. When I made shrikhand, I felt adding some fruits to that sweetened yogurt would have been awesome. This time I added some mango pulp to make this delicious mango flavored shrikhand. We liked it lot. The recipe is such an easy and versatile recipe. I adapted Nupur’s shrikhand recipe to make this mango shrikhand. Mango pulp and sugar can be adjusted to taste. Traditionally yogurt is hung in a cheese cloth for few hours to get thick yogurt and I used Greek yogurt instead.

Mango Yogurt, Mango Mania, Blogging Marathon

Preparation Time: 10 minutes

Ingredients:

  • 500gms Non Fat Greek Yogurt
  • 2-4 strands Saffron
  • ½ – 1 tbsp. Milk
  • ½ cup Granulated Sugar
  • ¾ – 1 cup sweetened Mango Pulp (I used Swad Kesar brand)
  • ¼ tsp. Cardamom Seeds Powdered
  • 1 tbsp. Pistachios chopped or sliced
  • 1 – 1 ½ tbsp. Sliced Almonds

Preparation:

  • Take saffron and milk in small bowl and microwave it for 20 seconds. Milk should be hot. Keep it aside for the saffron to soak in the milk.
  • Take yogurt in a bowl, add sugar and, mix well until sugar dissolves and is well incorporated into yogurt.
  • Add mango pulp and mix it.
  • Add saffron, cardamom powder and mix.
  • Taste the shrikhand, adjust sugar and mango pulp.
  • Chill the shrikhand until ready to serve.
  • Before serving, garnish it with sliced almonds and pistachios.

Notes:

  • Mango: I used store bought mango pulp but it can also be made at home by pureeing mango pieces. I used 1 cup and we liked it as it is. But for more mango flavor add another ¼ cup pulp.
  • Saffron: I soaked saffron in milk for few minutes and added it to yogurt. I would suggest soaking saffron for 15 – 20 minutes in hot milk and once the saffron flavor is infused into milk, remove the saffron strands and then add the saffron infused milk to yogurt.

Recipes I posted this month in 2008, in 2009, in 2010, in 2011, in 2012 and in 2013.

Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.

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