Amrakhanda is one of my favourite Maharashtrian dessert, which is a "must-made" dessert during summers when fresh magoes are avaible in the market. Amrakhanda is a variation of shrikhanda which is blended with fresh mango pulp. The procedure of making Amrakhanda is same like that of shrikhanda only differene being mango pulp is added to it. 

  1. 2 kg curds
  2. 500 gms sugar (use as per the sweetness of the sugar)
  3. 1½ tsp cardamom powder (crushed with sugar)
  4. few strands saffron (dissolved in milk)
  5. fresh mango pulp made from 4 (preferably Alphonso's)
  1. Tie the curd in a clean muslin cloth overnight or more than 6 hrs until all the water gets drained.
  2. In a bowl, add the hung curd, add sugar & mix, keep aside for 25-30 minutes to allow sugar to dissolve. you may use a hand mixer for dissolving the sugar.
  3. Add saffron into 3 tbsp milk for 5 minutes.
  4. Mix in cardamom powder and dissolved saffron
  5. Make fresh mango pulp in a mixer, Add the mango pulp to the hung curd. Mix well.
  6. Chill for 1-2 hours before serving.
  7. Enjoy with Puri's.
  8. This quantity is enough for a family with 4 adults & 2 toddlers

    Recipe of Amarakhanda in 

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