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Mango Shrikhand served on a plate with pooris
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5 from 1 vote

Mango Shrikhand

Prep Time15 minutes
Total Time15 minutes
Course: Desserts
Cuisine: Indian
Diet: Gluten Free
Servings: 4
Author: Richa

Ingredients

  • 8-10 Strands Saffron
  • 1 Teaspoon Warm Milk
  • 350 Grams hung Curd or Greek Yoghurt
  • 1 Mango Pureed approx 110 ml
  • 3 Tablespoons Powdered Sugar adjust based on the sweetness of mangoes
  • ¼ Teaspoon Cardamom Powder
  • 7-8 Blanched Almonds blanched, peeled and cut into slivers
  • 7-8 Blanched Pistachio Nuts blanched and cut into slivers

Instructions

  • Add saffron strands to warm milk and allow it to sit for 10 minutes.
  • Add hung curd, mango puree, powdered sugar, cardamom powder and saffron milk to a bowl. Use a whisk to combine. Ensure it is smooth and has no lumps.
  • Transfer to smaller serving containers and top it with cut almonds and pistachio. Transfer to the refrigerator and chill for 2 hours. Serve cold!

Video

Notes

  • Making Hung Curd - Place a strainer on top of a deep bowl and add a muslin/cheese cloth on top of the strainer. Add curd to the cloth and tie a knot to seal. Tie the knot of the cloth around the sink tap and place the strainer underneath and let hang for 6-8 hours. You can also leave this in the fridge if the temperature is too hot where you are. Squeeze the cloth to drain the excess whey out before opening. You'll need 700 grams set curd or homemade curd to make 350 grams hung curd
  • Storing the Shrikhand - Place in an airtight container in the fridge and consume within 2-3 days. It is recommended to serve this chilled for the best taste. 
  • Serving the Shrikhand - You can serve this shrikhand in a lot of different ways. While you can always serve it in a large bowl and have guests help themselves, you can also chill the mixture in shot glasses instead so each guest has their own personal dessert shot. These are very presentable and impressive with some sliced nuts on top!

Nutrition

Calories: 129kcal | Carbohydrates: 18g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 33mg | Potassium: 245mg | Fiber: 1g | Sugar: 16g | Vitamin A: 573IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 1mg