Ingredients

• 1 kg curd
• 2 mangoes
• ¼ cup sugar
• ¼ teaspoon cardamom
• pistachios for garnishing

Note– Please read recipe notes in the end.

Steps In Making

1. To prepare the hung curd, take a deep bowl and put a sieve on top of it.
2. Now put a muslin cloth over it and transfer the curd in it. Once done, lift the muslin cloth and remove the excess water by gently squeezing it.
3. Now place it on top of the sieve and cover it with a plate. Put some heavy weight on the plate so the excess water drips off.
4. Now keep it in the refrigerator for upto 8-10 hours or overnight because if its kept out for too long the curd might turn sour.
5. Once done remove the hung curd in a bowl and with the help of a whisk or spoon mix until smooth.
6. To make the mango concentrate roughly chop a mango and transfer it in a mixer grinder. Now add sugar and grind until it forms into a smooth puree.
7. Add the mango concentrate in the hung curd and gently mix the same.
8. Further add finely chopped mangoes and cardamom powder and mix again.
9. The mango shrikand or amrakhand is ready. Garnish with chopped mangoes and pistachios.
10. Serve it chilled.

Recipe Notes

• Do not add water while grinding the mangoes else the shrikhand will become very runny.
• You can adjust the sweetness depending upon how sweet your mangoes are.

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