Amrakhand in almond tartlets
A trip to village is always joyful for kids, be it going to the river side for some catch, or running around the trees or in summers hooking the mangoes by trying hard to balance double their heights of wooden sticks. If not mangoes, lemons or some flowers, but the happiness in plucking them and jumping around to show their prized possessions is highly contagious and I often end up joining the fun.
This fun resulted in we returning with a big loot of mangoes, which was soon joined by few more lots . So , with a huge basketful of mangoes at my disposal, I decided to dedicate this whole month of May to this flavourful king of fruits and whip up some lovely desserts. Amrakhand is a very common variation of a famous sweet of western India- Shrikhand. I thought of adding a crunchy-chewy element to this evergreen sweet, by serving them in individual portion controlled almond cups/ tarts. You can find the recipe for almond tartlets here.
- Yogurt / Curd from full fat milk (preferably)- roughly 3 cups OR hung curd- 1 ¼ cup
- Granulated sugar- ½ cup
- Mango pulp ( preferably from fresh mangoes)- 1 cup
- Saffron ( soaked in 2 tablespoon milk) – few strands
- Nutmeg- ¼ teaspoon
- Pistachio (roasted and chopped) – ¼ cup
- Almonds- few for garnishing
- If making hung curd from scratch, boil 2-3 litres full fat milk, let it cool down and when it is just luke warm, add tablespoon of curd to set it.
- In 6-8 hours you will get full fat curd, tie it in a muslin/ cheese cloth , hang it to a stick or rod, and place a container at the bottom to collect the liquid. Place this entire set up in the refrigerator, for about 4-6 hours or preferably overnight to get a thick dense hung curd.
- You can also buy ready made hung curd from the market and proceed with the recipe.
- I took equal quantitites of hung curd and mango pulp. If you want you can slightly reduce the quantity of mango pulp ( around 3/4 cup of pulp for 1¼ cup of hung curd) for a thicker dessert.
- Mix in the pulp with the hung curd, with a hand whisk for a smooth uniform mix.
- Powder sugar in mixer with nutmeg powder, add this spiced sugar to the curd bowl, keep mixing. Adjust sweetness depending on the sweetness of mangoes and personal preference.
- Add presoaked strands of saffron into the mix, add roasted and chopped pistachio or any nuts of choice.
- Chill the dessert for few hours and serve them in glass bowls or the way I have presented them as individual servings in almond cups/ tartlets.
The crispiness and chewiness of the almond cups, with the smooth- creamy amrakhand is something to die for!