Mango Shrikhand

Mango Shrikhand

My 3 year old daughter is crazy about Shrikhand!! And I love Alphonso Mangoes!! So I have tried my best to make this humble Mango Shrikhand, but it comes nowhere close to my mom's Mango Shrikhand. In fact, she is the queen of Shrikhand!! She makes all sorts of Shrikhands. This simple dessert can be enjoyed with rotis, pooris, parathas or gobbled up just by itself :) Ofcourse, if I were in India then, i wouldn't be using pulp out of a can and would definitely add lots of fresh mangoes to the Shrikhand!!

Recipe:

Serves about 8-10 people

Ingredients:

4 cups Greek yogurt

2 cups Plain yogurt

1½  cup powdered sugar

4 tbsp Pistachio

6 tbsp sliced Almonds

½ tsp Cardamom powder

2 tsp Kesar

1 tbsp warm milk

 1½  cup Mango pulp (Alphonso pulp if available)

Method:

1. Place the greek yogurt and the plain yogurt in a muslin cloth and hang it overnight or for 5-6 hours till the whey has drained out. (I press the potli to check for any remaining liquid and if there is any, then I just squeeze the potli by hand)
2. Once the yogurt has reached a nice, thick consistency, take it out in a large bowl and mix in the cardamom powder and sugar.
3. In the meantime, add the Kesar to the warm milk and let it sit for a couple of minutes.
4. Now back to the yogurt, keep churning the powdered sugar in the yogurt with a whisk. It does take a little time for the sugar to dissolve. (I don’t like extremely sweet shrikhand so I add only 1 cup, but it might be a bit mild on sweetness for some, so feel free to add more sugar)
5. Once the sugar is dissolved, add the mango pulp and stir it.
6. Next add the Kesar milk and stir.
7. Garnish your Shrikhand with Almonds and Pistachios before serving.
8. I like to let the Shrikhand sit in the refrigerator for a while before serving.