Srikhand is made by thick yogurt and can be combined with any flavoring of your choice. It is a very famous dish in Maharashtrian and Gujarati cuisine. The yogurt is hung to drain all the water and the thick curd that we get is called chakka. It is then flavored and sugar is added to it to give a delicious creamy dessert. Mangoes are in season and to make the most of them, I made a srikhand, flavored with mangoes. It is also called amarkhand in some places. You can eat it just like that or can have it with poori for dinner. So here is the recipe.
- Mango – 1 (puréed)
- Curd – 2 cups
- Sugar – 2 tsp
- Cardamom powder – 1 tsp
- Saffron strands – 5-6
How to make Mango Srikhand
- Keep a muslin cloth in a large bowl and pour the curd in it.
- Hang the cloth with a tap and let the water drip from the curd.
- Let it hang till all the water has dripped and the curd is thick and creamy.
- Purée the mango pulp in a blender.
- Add hung curd, cardamom powder, sugar and saffron in the blender and blend till smooth.
- Serve in a bowl.
- Garnish with pistachios and almonds.
- Serve chilled.
- Adjust the sugar according to the mangoes. If they are too sweet, use less sugar.
- In case mangoes are not in season, and you want to use this recipe, use canned mango pulp.
- Drain the curd nicely, otherwise the srikhand will be thin in consistency.
More Srikhand Recipes
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