
Amrakhand
Time breakdown
Ingredients
- Hung curd (thick yoghurt)
- Mango pulp (alphonso)
- Cardamom powder and chopped nuts
How to Make Amrakhand
- 1
Hang the curd in muslin for a few hours until very thick.
- 2
Whisk the hung curd smooth with the powdered Anveshan Khandsari.
- 3
Fold in the mango pulp, Anveshan saffron (soaked in a little warm milk) and cardamom.
Tips for the Best Amrakhand
- ✓Hang the curd long enough — the thicker it is, the richer the amrakhand.
- ✓Use sweet, fibre-free mango pulp for a smooth finish.
Frequently Asked Questions
More about Anveshan Khandsari / Jaggery (Unrefined Sweetener)
Duration: Best to use it before 12 months from the date of packaging.
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