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.
- 2 kg curds
- 500 gms sugar (use as per the sweetness of the sugar)
- 1½ tsp cardamom powder (crushed with sugar)
- few strands saffron (dissolved in milk)
- fresh mango pulp made from 4 (preferably Alphonso's)
- Tie the curd in a clean muslin cloth overnight or more than 6 hrs until all the water gets drained.
- 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.
- Add saffron into 3 tbsp milk for 5 minutes.
- Mix in cardamom powder and dissolved saffron
- Make fresh mango pulp in a mixer, Add the mango pulp to the hung curd. Mix well.
- Chill for 1-2 hours before serving.
- Enjoy with Puri's.
This quantity is enough for a family with 4 adults & 2 toddlers
Recipe of Amarakhanda in Punekar.in http://www.thepunekar.com/amrakhanda-recipe-for-gudi-padva/2014/03/