As the mango season starts recipes with mango begin to flow in. This one I have been waiting to try. It's a little detailed process with making of hung curd and sieving to get smooth texture but well worth the effort.
I used normal home made curd and hung curd out of it. Mangoes Alphonso will be the best choice. The puree will be nice and thick.
There are easier ways to make it like you can try using Greek yogurt which has lesser water content. Also can use tinned mango puree.
Hung curd - 1 cup
Mango puree - 1 cup (2 mangoes)
Sugar - 1/2cup (can add more if you need)
Cardamon powder - 1/2 to 3/4 tsp
Saffron to decorate
Method
1) Make hung curd by hanging the curd in a muslin cloth for about 3-4 hours. It has to loose all its water. For one cup I used curd made from 3/4 litre of full fat milk.
2) Make a puree of 2 mangoes along with sugar and cardamom. Sieve this puree.
3) Mix same quantity of hung curd and mango puree. It has to be stirred in well and then sieved again. Sieving will give a smooth texture otherwise the puree will not mix well with the curd.
4) Serve garnished with saffron. You can add dry fruits, fresh mangoes to the aamrakhand.
5) Serve chilled with puri or chapati or just have it like mango yoghurt.
I used normal home made curd and hung curd out of it. Mangoes Alphonso will be the best choice. The puree will be nice and thick.
There are easier ways to make it like you can try using Greek yogurt which has lesser water content. Also can use tinned mango puree.
Hung curd - 1 cup
Mango puree - 1 cup (2 mangoes)
Sugar - 1/2cup (can add more if you need)
Cardamon powder - 1/2 to 3/4 tsp
Saffron to decorate
Method
1) Make hung curd by hanging the curd in a muslin cloth for about 3-4 hours. It has to loose all its water. For one cup I used curd made from 3/4 litre of full fat milk.
2) Make a puree of 2 mangoes along with sugar and cardamom. Sieve this puree.
3) Mix same quantity of hung curd and mango puree. It has to be stirred in well and then sieved again. Sieving will give a smooth texture otherwise the puree will not mix well with the curd.
4) Serve garnished with saffron. You can add dry fruits, fresh mangoes to the aamrakhand.
5) Serve chilled with puri or chapati or just have it like mango yoghurt.
Comments