Full written recipe for Amrakhand
Prep time: 5-10 minutes (excluding curd resting time)
Cooking time: 15-20 minutes
Serves: 5-6 people
Ingredients:
CURD | दही 1 KG
MANGO | आम 4 NOS. (1 KG APPROXIMATELY)
SUGAR | शक्कर 6 TBSP
Method:
Set a large sieve over a stock pot or any other deep vessel, then place a muslin cloth over it & transfer the curd into the cloth,
Lift the muslin cloth & squeeze it gently & let the excess water drip off, then twist the cloth & place it in the sieve & keep some weight on the curd.
Place this setup in the fridge & let it rest overnight, preferably for 12-15 hours.
To make the mango concentrate, cut the mangoes & collect the mango flesh in a bowl.
Transfer the mangoes into a mixer grinder jar & grind it into a fine paste.
Set a pan over medium flame & add the mango pulp along with the sugar, stir well & cook until the mango pulp thickens & reaches a slightly runny jam kind of a consistency, this process will take upto 20 minutes, make sure you keep stirring it frequently.
Once cooked switch off the flame, transfer the mango concentrate into a bowl & cool it down completely.
Once rested take out the hung curd & transfer it into a sieve & strain it into a bowl.
Further whisk the hung curd for 3-4 minutes, then add the cooled down mango concentrate & mix well, add the concentrate in 3 batches.
Your delicious & rich amrakhand is ready, serve it chilled, you can garnish it with mango cubes, pistachio & dry rose petals
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Intro 0:00
Hung curd 0:54
Aam process 3:01
Final process 6:20
Plating 8:47
Outro 9:31