Amrakhand is a delicious variant of the Indian dessert Shrikhand. Originating in Maharashtra and Gujarat, this recipe essentially anchors on one core seasonal ingredient, mangoes; ‘amra’ means mango in  Marathi.
With the mango season in full swing, you can make Amrakhand with any variety of mango. Here, I have used Sindura mango, it is reddish-green in colour and has a distinct flavour on the palate.
Amrakhand is a perfect summery dessert, making good use of the king of fruits! This recipe is extremely easy-to-make and nothing short of royalty at home!

Serves 4
1kg yogurt
500g mangoes
6 tbsp powdered sugar
4 tsp green cardamom powder
1 tsp saffron
1/2 cup warm milk
7-8 pistachios, finely chopped

Step 1: Whisk the yogurt in a large bowl. Place it in a muslin cloth and let it hang for 3-4 hours. This is hung yogurt. Then put it in the fridge for 1 hour to stop it from souring.
Step 2: In the meantime, peel the mangoes and make a pulp in the juicer. Set aside.
Step 3: Mix saffron in warm milk and set aside.
Step 4: Before serving, mix together hung yogurt, mango pulp, powdered sugar, green cardamom powder, saffron milk in a bowl.
Step 5: Blend the above mixture in a mixer.
Step 6: Allow the blended pulp to pass through a large sieve into a bowl. This is important to give it a velvety texture.
Step 7: Garnish with  chopped pistachios and slices of mango. Serve chilled!

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