Today I am posting an authentic taste of Maharashtra - amrakhand, as we invited our family friends(Maharastrians) for lunch but due to some reasons they couldn't make it out, they changed the plan to breakfast, I thought to prepare some special breakfast and sweet too, but luckily my hubby suggested me to prepare poori with shrikand, as it is the season of mangoes I prepared Amrakhand i.e. a little variation of shrikhnad by just adding mango pulp to it, I experimented for first time this dish, our guests surprised by that breakfast and appreciated me for that treat, so I wanna share this to my dearest blogging friends. I wish all you will enjoy this recipe.
Chakka (hung curds)- 1/2 kg.
Sugar - ½ kg(adjust).
Mango pulp(blended to a smooth pulp) – 1 1/2 cup
Cardamom Powder – ½ teaspoon
Note: Follow the same process for preparing shrikhand just avoid addition of mango pulp.
- Take a clean muslin cloth and take the yogurt in it. Tie a knot and hang it so that all the water falls away from the yogurt. Leave it like this for overnight or for about 12hrs. The remaining dry yogurt is called hung yogurt(chakka).
- Take a bowl, add sugar, curd and leave it a side till sugar dissolves, now add mango pulp, cardamom powder, mix well to get a smooth and homogenous texture.
- Chill in the refrigerator and serve with hot poori’s(can be taken as dessert item too).