Summer is the season of mango and everything mango. I make mango shrikhand very often in summers. Yogurt is a coolant and in combination with mango, it makes summers very welcome.
Shrikhand is a traditional Indian dessert made with hung yogurt. Homemade yogurt is hung in a cheesecloth overnight to get a thick, creamy yogurt. This yogurt is thicker than store-bought Greek yogurt. If homemade yogurt is unavailable, you can use store-bought yogurt. Tie it in a cheesecloth and leave it tied to a hook overnight. You can also collect the whey and use it in rice dishes or to knead dough for rotis or parathas.
I recently bought a cheese strainer on Amazon (link below). This one comes in handy since you can keep the yogurt to strain in the fridge. If you use the link to make your purchase, I get a small commission that helps me keep my blog up and running.
In the hung or strained yogurt, spices such as nutmeg and cardamom and saffron are added, along with nuts and/or fruit or fruit pulp to make fruit shrikhand. You can then consume the shrikhand on it’s own or pair it with puri or roti.
Mango shrikhand is very popular during weddings, festivals and all kinds of celebrations. If you love mangoes, this is a must try recipe.
- 32 oz homemade yogurt made with whole milk (or 1 pack of store-bought Greek yogurt)
- 1/2 cup sugar
- 2 mangoes de-seeded and blended into a smooth paste
- 10 strands saffron
- 1/4 tsp cardamom powder freshly ground
- 1/4 tsp nutmeg powder freshly ground
- 1/4 cup mangoes chopped
- 1/4 cup sliced almonds
- Hang yogurt overnight or keep it in a cheese or yogurst strainer with some weight on top.
- Transfer yogurt from cheesecloth to a big bowl
- Add sugar, spices and mango pulp and mix well.
- Add some saffron, nuts and some chopped mangoes and mix well.
- Refrigerate the shrikhand for the spices to infuse their flavor.
- Serve chilled as dessert or with puris.
Happy Feeding and Eating!