Fruit amrakhand, how to make amrakhand,layered fruit shrikhand recipe, how to make mango flavoured shrikhand,easy fruit shrikhand recipe, mango flavoured shrikhand recipe, mango flavoured shrikhand recipe, mango flavoured hung yogurt, toamrakhand in almond cups, amrakhand in almond tartlets, 30 days 30 salads recipe, day 17.
Into the 17th day of our 30 salads series, I decided to make yet another fruit salad, as it was my elder son’s birthday. This is my fourth fruit salad in the series. Shrikhand , is creamy rich dessert of Western India, and Amrakhand is its mangoyi variation. Fruits shrikhand is yet another way of using this silky smooth dessert as a dressing for fruit salad. Since the occassion demanded something festive, this fruit shrikhand was added to the menu for the birthday party. Layered colourful fruits,topped with smooth creamy Amrakhand (mango flavoured shrikhand) made for a perfect make ahead party dessert.
- 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, do not add any water to mangoes while blending)- 1 cup
- Saffron ( soaked in 2 tablespoon milk) – few strands
- Nutmeg- ¼ teaspoon
- Pistachio (roasted and chopped) – ¼ cup
- Almonds- few for garnishing
- Fruits for layering- I used kiwis, pomogranates, plums, apples, pineapples, all chopped fruits. Either mix them all or layer them seperately in the glass.
- If making hung curd from scratch, boil 2 to 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.
- You can take 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 as a layered dessert with fruits or serve them as individual servings in almond cups/ tartlets.