Did you know that Shrikhand is one of India’s oldest desserts – it can be traced back to 500 BC!
While it originated in Gujarat & Maharashtra, it’s now loved nationwide, and I can understand why!
This traditional Indian dessert is made summer ready, with sweet mango pulp, creamy yogurt, and delicately flavored with cardamom and saffron. It’s easy to make, and a real crowd-pleaser!
Absolutely perfect for a summer evening treat or a weekend brunch (or anything in between).
| Servings | 4 persons |
| Course | Dessert |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
Ingredients for Mango Shrikhand(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 3 cups | Fresh and thick yogurt (curd hung for a few hours) |
| 1½ cups | Alphonso mango pulp |
| ¼ to ½ cup | Sugar |
| ¼ tsp | Cardamom powder |
| 3 tsp | Saffron milk |
| Pistachios to garnish | |
| 1 No. | Chopped mango to garnish |
Instructions for the Mango Shrikhand |
|
| 1. | Whisk the curd and sugar together with the help of a whisk until smooth and creamy. |
| 2. | Add in the mango pulp, cardamom powder and the saffron dissolved in milk. Whisk well. |
| 3. | Set aside to cool for at least one hour. |
| 4. | Before serving, garnish with chopped mango and pistachio slivers. |
| 5. | Serve chilled. |
Note: You can increase or decrease the sugar quantity based on the sweetness of your mango quality.
