Shreekhand Mango Amrakhand Maharashtrian Strained Sweet

Method

1. 1

   Hang the yogurt: Line a strainer with a double layer of muslin. Pour 1 kg full-fat yogurt through. Gather the cloth into a bundle. Hang over a bowl in the refrigerator for 4 to 6 hours — or overnight. The longer it hangs, the thicker the chakka (strained yogurt).

2. 2

   Prepare the mango: Peel Alphonso mangoes. Cut flesh from the seed. Blend to a completely smooth, silk-fine puree. If the mango has fibres, strain through a fine strainer.

3. 3

   Transfer chakka to a bowl: Unwrap the hung yogurt (chakka). It should be very thick — almost like soft cream cheese. About 400 g of thick chakka from 1 kg yogurt.

4. 4

   Whisk the chakka smooth: Whisk vigorously for 2 minutes until perfectly smooth with no lumps.

5. 5

   Add powdered sugar: Add powdered sugar. Whisk for 2 minutes until fully dissolved and the mixture is silky.

6. 6

   Add mango puree: Add the smooth mango puree. Fold gently with a spatula — folding preserves the fresh mango fragrance better than vigorous whisking.

7. 7

   Add saffron and cardamom: Add saffron milk, cardamom and nutmeg. Fold gently.

8. 8

   Taste and adjust: The amrakhand should taste strongly of fresh Alphonso mango, be pleasantly sweet and have the gentle tang of the chakka underneath. Add more sugar if the mango was tart.

9. 9

   Chill for minimum 2 hours: Refrigerate covered for at least 2 hours. The cold sets the texture and melds the flavours.

10. 10

    Serve chilled: Serve in small bowls or glass cups. Garnish with a thin slice of fresh mango.

11. 11

    Note: Amrakhand (amra = mango, khand = sweet in Marathi/Sanskrit) is the mango-season version of Maharashtra's shrikhand — made specifically when Alphonso mangoes are at their peak in May and June. The Alphonso mango, grown in the Ratnagiri and Sindhudurg districts of the Konkan coast, is considered the finest mango variety in the world for its intense, fibre-free, fragrant pulp. The combination of the thick chakka with fresh Alphonso pulp is one of the most anticipated seasonal preparations of Maharashtrian cooking.