Amrakhand

Amrakhand

Mango shrikhand — thick hung curd sweetened with Anveshan Khandsari, folded with mango pulp, saffron and cardamom.

Time breakdown

Prep Time20 min
Cook Time0 min
Total Time20 min

Ingredients

  • Hung curd (thick yoghurt)
  • Mango pulp (alphonso)
  • Cardamom powder and chopped nuts

How to Make Amrakhand

  1. 1

    Hang the curd in muslin for a few hours until very thick.

  2. 2

    Whisk the hung curd smooth with the powdered Anveshan Khandsari.

  3. 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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Khandsari / Jaggery (Unrefined Sweetener)
Kashmiri Mongra Saffron

Amrakhand

2 Anveshan products · 555