Mango shrikhand or Aamrakhand, a variant of Shrikhand is a delicious mango and yogurt dessert recipe. Learn how to make this instant mango shrikhand with Greek yogurt.
What is shrikhand?
Shrikhand is a traditional Indian sweet dish, popular in Maharashtrian and Gujarati cuisine. It is also known as Matho .
It is made from hung curd (strained yogurt). Shrikhand is normally served with pooris , known as shrikhand puri/poori. I like to devour this as it is. It is rich, creamy and oh so delicious!
How to make aamrakhand?
For mango shrikhand/aamrakhand, all you have to do is add mango pulp to the plain shrikhand. This version that I’m sharing is an instant version to make aam shrikhand.
You can omit the mangoes and make regular shrikhand too, or add any other fruit of your choice to make fruit shrikhand.
This instant shrikhand uses greek yogurt, which is basically a strained yogurt. So it is thick and can be used as such for any kind of shrikhand.
I’d still suggest straining the greek yogurt to make it thicker if you have some time to spare. I transferred the yogurt to a muslin cloth and squeezed out as much liquid as I could.
I made this mango shrikhand with mango pulp (canned), so I really did not have much to do. Just mixed the ingredients until smooth and refrigerated it.
Mango shrikhand is one of those easy Indian desserts that is great for entertaining a crowd. You really do not want to be slogging in the kitchen whilst entertaining. You can make this a day before, spoon in individual serving bowls and refrigerate it until you are ready to serve. Or simply place it in a fancy bowl, and let your guest help themselves!
You may also enjoy these delicious Indian sweet recipes made with mango pulp
Mango falooda
Pune’s Mango Mastani (Thick mango milkshake)
Mango Cream
Also try this eggless mango cake !
How to make instant mango shrikhand with Greek yogurt – Step by step instructions
Step 1: Squeeze out excess liquid
Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
Step 2: Add remaining ingredients
Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
Step 3: Serve right away or refrigerate for few hours
Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
1.Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
2.You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
3.You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin/cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka . Proceed with the recipe.
4.You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
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Mango Shrikhand With Greek Yogurt | Aamrakhand
Ingredients1x2x3x
- 1.5 cups Greek yogurt (2% or full fat) or fresh hung curd
- 1 cup mango pulp
- A pinch of saffron mixed in 1 tbsp of warm milk
- 1/4 cup powdered sugar, adjust as per desired sweetness
- 1/4 tsp cardamom powder
- 3-4 tbsp slivered almonds and pistachios, reserve some for garnishing
Instructions
- Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
- Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
- Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
- Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
- You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
- You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin /cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka. Proceed with the recipe.
- You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
Mango Shrikhand With Greek Yogurt | Aamrakhand
Ingredients
- 1.5 cups Greek yogurt (2% or full fat) or fresh hung curd
- 1 cup mango pulp
- A pinch of saffron mixed in 1 tbsp of warm milk
- 1/4 cup powdered sugar, adjust as per desired sweetness
- 1/4 tsp cardamom powder
- 3-4 tbsp slivered almonds and pistachios, reserve some for garnishing
Instructions
- Line the strainer with cheesecloth, add the yogurt. Squeeze out as much liquid as you can and transfer to a mixing bowl. Whisk until it is smooth.
- Add the remaining ingredients, whisk until smooth and creamy. Do not over mix as it will turn runny.
- Transfer into serving bowls, garnish with nuts and serve right away or refrigerate for few hours before serving for best results. Enjoy delicious mango shrikhand (aamrakhand)!
Notes
- Since I have used store-bought sweetened Kesari mango pulp, I added only 1/4 cup of sugar, adjust as required.
- You may use fresh mangoes, make sure they are ripe and sweet, scoop out the flesh, purée, and strain to get rid of fibers if any.
- You may also use plain yogurt, instead of Greek yogurt. If using plain yogurt, take 3 cups of fresh curd/yogurt, line it in a muslin /cheesecloth and hang it for a few hours until all the water has been drained. If you intend to leave it to drain overnight, place it in the refrigerator to avoid the yogurt from turning too sour. Reserve the whey for soups, or to knead dough for chapati, bread etc. The strained yogurt is called chakka. Proceed with the recipe.
- You may also use the same quantity of sour cream instead of Greek yogurt to make mango shrikhand with sour cream. Tastes just as good.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
This lobster masala is a scrumptious Indian Style lobster preparation made with freshly grated coconut and spices!
As I’ve mentioned in my older posts, I cannot reiterate enough how much I love seafood.
My mom in law had prepared this lobster curry during her stay here with us last year, and I absolutely loved it! The simplicity of this dish is the minimum ingredients with huge flavors which make this a totally lip-smacking dish.
My mom in law learnt about this lobster masala recipe from her friend, who actually belongs to Kerala, but lives in Mumbai. Over the years she has developed this recipe and adapted it to create a Goa-Kerala fusion.
- How to make lobster masala | Indian style lobster curry?
- Step by step instructions to make Lobster masala | Indian style lobster curry
- HOW TO MAKE LOBSTER CURRY?
- Lobster Masala | How To Make Indian Style Lobster Curry
How to make lobster masala | Indian style lobster curry?
You need a freshly ground spice paste made with grated coconut and whole spices like cumin, coriander seeds, black peppercorns along with some turmeric powder.
Next, saute this paste to eliminate the rawness, then add the lobster and kokum. Kokum is a very common ingredient used in South Indian cuisine. It imparts a sweet-sour taste, which is similar to tamarind, though kokum is milder. Kokum is usually added to coconut-based curries, as it enhances the taste.
Pass some water through the blender, extract any spice paste, add it to the pan, along with salt, and sugar. Let it simmer for 5 minutes. Delicious lobster masala is ready to be devoured alongside some steamed rice or neer dosa, appams! Yum!
If you love seafood, do give this a try, you won’t regret it 🙂
Step by step instructions to make Lobster masala | Indian style lobster curry
1.To prepare the lobster: First, twist the tail away from the body. Then twist off the claws from the body. Twist off the legs and set aside.
2.Grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a smooth paste.
3.In a nonstick pan/wok, heat oil on medium heat. Add the above masala and continuously saute on medium-low heat until the masala clumps together, about 5 minutes.
4.Add the lobster pieces and the kokum/lime juice and cook for another 3 to 5 minutes, stirring at intervals to coat the lobster well with the sauteed masala.
5.Rinse the grinder jar with water to extract as much of the masala and add it to the pan (about 1 cup).
5.Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
6.Cover the pan and let it simmer on low heat for about 5 minutes or until the desired thickness of the gravy. Do not overcook the lobster or else it will turn rubbery. For some richness, add 1/3 cup coconut milk, swirl the pan, simmer for another minute. Switch off the heat and serve lobster masala hot.
HOW TO MAKE LOBSTER CURRY?
Lobster Masala | How To Make Indian Style Lobster Curry
Ingredients1x2x3x
- 2 steamed lobsters
- 1/2 cup freshly grated coconut
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp peppercorns
- 5-6 pieces of kokum or1 tbsp lime juice
- 3 tbsp oil
- 1/2 tsp salt or to taste
- 1 tsp sugar optional
Instructions
- To prepare the lobster: First, twist the tail away from the body. Then twist off the claws from the body. Twist off the legs and set aside.
- Grind the freshly grated coconut. coriander seeds, cumin seeds, peppercorns, turmeric powder with about 5-6 tablespoons of water, to a smooth paste.
- In a nonstick pan/wok, heat oil on medium heat. Add the above masala and continuously saute on medium-low heat until the masala clumps together, about 5 minutes.
- Add the lobster pieces and the kokum/lime juice and cook for another 3 to 5 minutes, stirring at intervals to coat the lobster well with the sauteed masala.
- Rinse the grinder jar with water to extract as much of the masala and add it to the pan (about 1 cup).
- Add salt and sugar. Stir everything well, check for seasoning and adjust as per taste.
- Cover the pan and let it simmer on low heat for about 5 minutes or until the desired thickness of the gravy. Do not overcook the lobster or else it will turn rubbery. For some richness, add 1/3 cup coconut milk, swirl the pan, simmer for another minute. Switch off the heat and serve lobster masala hot.
Notes
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Regards,
Freda
