Mango shrikhand

• Servings: 6-8
• Preparing hung curd time: 6 hours.
• Preparation time: 15 minutes.
• Mixing time: 3 minutes.
• Chilling time: 3 hours.
• Total time: 18 minutes.

  “Shrikhand” is a traditional sweets of Indian continent. A mango flavourful, sweet, creamy and comforting Maharashtrian dessert must have this summer along  with “Poori”.

  A smile flashing  on my face right now; want to share a story for  the reason  of smile. It was a story , year of 1980 related to my husband; when he came to Mumbai, Maharashtra, at the age of 23.

  It was his first experience of another state of  India till that time he remained in Bihar only.

  Poori means  stuffed one mostly Dal(split pulses) which we called “Dal Poori”, non stuffed one is called “Kachori”; but outside Bihar it is  just opposite, non stuffed is called Poori and  stuffed one is Kachori.

  One fine morning he was in a restaurant in Worli area for  breakfast. He saw Shrikhand- Poori in the menu, till that time he didn’t know about Shrikhand. When he was served with surprise; he asked to  waiter, “what did I ask and what you  served”.

  Actually he expected something stuffed with Shrikhand and also wanted to see  Shrikhand, but what he got was “Kachori and Curd”.

  Waiter looked puzzled and explained him this is Poori and  that is Shrikhand, which you asked. He just told okay and started eating. He loved the dish till now and often he asked me to  prepare the recipe, this time for “Mango   Shrikhand”…

Ingredients:

• Curd (yogurt): 1kg
• Sugar: 250gm (powder)
• Green cardamom: 5-7 gm (powder) optional
• Pistachio:  20 gm
• Almond: 20gm
• Cashew nut: 20 gm
• Mango (alphanso) pulp:  2 no. (Medium size)

Preparation:

1. Peel out mango, cut and blend it. Mango pulp is ready .keep aside.
2. Slice the pistachio, almond, and cashew nut. Keep aside.
3. Take a strainer put muslin cloth on it.
4. Put the strainer on the mixing bowl.
5. Pour the curd on this strainer, and place this into the refrigerator for 6-8 hours, so that all the liquid from curd gets drained. Now thick curd (hung curd) is ready .keep aside.

Method:

1. Take mixing bowl put hung curd into the bowl; Pour prepared paste, mix well.
2. Add sugar, cardamom powder, pistachio, almond and cashew nut and mix well.
3. Chill this into refrigerator for 2-3 hours; decorate with  sliced dry-fruits, Mango Shrikhand is ready to be served.
4. Serve chilled;

Note:

1. curd/yogurt should not be sour.
2. Mango should be sweet.

Mango shrikhand by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.