Amrakhand – Mango Shrikhand

Shrikhand is a very popular Indian dessert made from strained yoghurt and is one of the main desserts in Maharashtrian and Gujarati cuisine.


Amrakhand - Mango Shrikhand

Amrakhand - Mango Shrikhand

A popular variation of shrikhand is Amrakhand which is shrikhand blended with mango pulp. This exotic dessert is very simple to prepare.
Course: Dessert
Cuisine: Indian
Author: The Cook
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  • 3 cups Greek yoghurt
  • ¼ - ½ cup icing sugar (powdered sugar), or as required
  • 2 tablespoons pistachios
  • 4 almonds
  • ¼ teaspoon ground cardamom
  • 10 strands saffron
  • 1 tablespoon warm milk
  • 1 cup fresh mango puree

For garnish

  • a few cubes of fresh mango
  • pistachios and almonds

Recipe Instructions


  • Place yoghurt in a muslin cloth and hang overnight or for 6-7 hours to drain out the whey. <em>(Tie it off and place inside the refrigerator otherwise the yoghurt will become sour)</em>
  • Soak pistachio and almonds in hot water for 10 minutes. Remove the skin and chop it into small pieces.
  • Soak saffron in warm milk.

To make mango shrikhand

  • Using a wire whisk or a spatula, mix the hung yoghurt with sugar for 5-6 minutes or until the sugar dissolves. <em>(Shrikhand is all about texture, so mixing well is very important)</em>.
  • Add the saffron soaked in milk, half of the chopped pistachio and almonds, mango puree, cardamom powder and mix well.
  • Place in the fridge for an hour.
  • Garnish with chopped pistachio, almonds and mango pieces.

Cooks Notes & Variations

This dessert should be served chilled.
Chironji can also be used along with pistachio for this dessert.

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Serving : 0g | Calories : 0kcal | Carbohydrates : 0g | Protein : 0g | Fat : 0g | Saturated Fat : 0g | Polyunsaturated Fat : 0g | Monounsaturated Fat : 0g | Trans Fat : 0g | Cholesterol : 0mg | Sodium : 0mg | Potassium : 0mg | Fiber : 0g | Sugar : 0g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

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