This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Hung Curd – 200gms (Little Less Than 1Cup)
- Mango Pulp - 200gms (Little Less Than 1Cup)
- Powdered Sugar – 2Tbsps (Or To Taste)
- Chironji – For Garnishing
Take a mixing bowl and add hung curd and smooth mango pulp and mix well with a ladle. Once mixed well taste the mixture and then add sufficient powdered sugar. Mix the mixture well till sugar is dissolved in the mixture. Amrakhand is ready---but for smoother texture---pass the prepared amrakhand through a sieve. Transfer the prepared amrakhand into a bowl and chill. Serve chilled garnished with chironji or small mango cubes or chopped blanched pistachios.
Points To Remember:
Take thick hung curd for making the amrakhand as adding mango pulp dilutes the texture.Take pulpy mangoes for making this dessert rather than the runny juicy mangoes. Pulpy mangoes give thicker pulp and we get nice and thick amrakhand.
As an option mix powder of one cardamom to the prepared amrakhand---however---personally I do not like to change the flavor of mango in the amrakhand and hence I have not added cardamom powder.
While serving, garnish with a contrast color nuts to the bright yellow amrakhand to enhance the look and taste. Traditionally shrikhand is garnished with chironji and hence I have added them in amrakhand too.
Always serve amrakhand chilled.
Hung Curd Video
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