Indian dessert Archives

When summer rolls in with the golden abundance of ripe mangoes, there’s no better way to celebrate the season than with a bowl of chilled Mango Shrikhand. Known traditionally as Amrakhand, this creamy, luscious yogurt-based dessert from Western India is the perfect blend of simplicity and indulgence. In this comprehensive guide, we’ll cover the classic method, creative serving ideas, modern shortcuts, flavor variations, and expert tips to help you perfect this timeless treat.

🌿 What is Mango Shrikhand?

Shrikhand is a traditional Indian dessert made by straining yogurt to remove whey and then sweetening and flavoring the resulting thick curd. Mango Shrikhand, or Amrakhand, takes this base and blends it with ripe mango pulp to create a rich, fruit-forward dessert.

It’s especially popular in Gujarat and Maharashtra, often served chilled with hot puris during festivals like Gudi Padwa and Raksha Bandhan.

🥛 Ingredients for the Classic Recipe (Serves 4–6)

2 cups full-fat plain yogurt (or 3 cups if accounting for straining)
1 cup mango pulp (fresh Alphonso or Kesar preferred, or canned if off-season)
1/2 cup powdered sugar (adjust to taste and mango sweetness)
8–10 saffron strands, soaked in 1 tbsp warm milk
1/4 tsp green cardamom powder
Garnish: Chopped pistachios, almonds, mango cubes, saffron strands

✅ Step-by-Step Method: Classic Mango Shrikhand

Step 1: Prepare the Hung Curd

Place the yogurt in a muslin or cheesecloth.
Tie the cloth and hang over a bowl in the fridge for 4–6 hours (or overnight) to drain excess water.
After straining, you should have about 1.5 to 2 cups of thick hung curd.

Step 2: Whisk It Smooth

Transfer the hung curd to a mixing bowl.
Whisk until smooth and creamy, removing all lumps. This step is crucial for the signature velvety texture.

Step 3: Add the Flavors

Add powdered sugar, saffron-infused milk, and cardamom powder.
Mix thoroughly, ensuring the sugar dissolves completely.
Fold in mango pulp and blend until the mixture is uniform and silky.

Step 4: Chill and Serve

Refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled, garnished with chopped nuts and mango cubes.

🌈 5 Creative Twists on Mango Shrikhand

1. Instant Greek Yogurt Amrakhand

Skip the straining process by using thick Greek yogurt. Just whisk with sugar, mango pulp, saffron, and cardamom. It’s quick, easy, and just as delicious.

2. Saffron-Luxury Shrikhand

Enhance the saffron presence by soaking a generous pinch in warm milk for 30 minutes. This version offers a regal color and aromatic depth.

3. Shrikhand Puff Pastry Bites

Spoon mango shrikhand into baked puff pastry shells. Top with chopped pistachios. A perfect bite-sized fusion dessert.

4. Layered Watermelon-Mango Cups

Layer chilled watermelon cubes and mango shrikhand in glasses. The juicy freshness of watermelon balances the rich shrikhand beautifully.

5. Mango Shrikhand Tart

Fill a cookie or gingersnap crust with mango shrikhand. Top with fresh fruit and nuts. This is a show-stopping dessert for any dinner party.

☕ Expert Tips for Perfect Shrikhand

Use full-fat yogurt for creaminess and richness.
Choose sweet, non-fibrous mangoes like Alphonso or Kesar for best flavor.
Sweetness check: Always taste and adjust sugar after adding mango pulp.
Texture matters: Use a hand whisk or immersion blender to remove any graininess.
Chill well: Shrikhand improves in flavor after resting in the fridge.

🍽️ How to Serve

Traditionally served with hot puris.
Can be served in dessert glasses as part of a modern Indian menu.
Garnish with edible silver foil (varak) for festive occasions.

📆 Storage and Shelf Life

Store in an airtight container in the refrigerator.
Stays fresh for up to 3–4 days.
Not ideal for freezing due to texture changes upon thawing.

📍 Final Thoughts

Mango Shrikhand is a summer favorite that delivers maximum flavor with minimal effort. Whether you stick with the classic or try a creative twist, it’s a dessert that wins hearts and cools the soul. So the next time you spot juicy mangoes at the market, you know what to do.

Have a favorite variation of your own? Drop it in the comments!

✅ 10 Frequently Asked Questions (FAQs)

Can I use store-bought yogurt for Mango Shrikhand?
Yes, full-fat plain yogurt works best. If it’s watery, strain it overnight to get thick hung curd. Avoid flavored or low-fat yogurts.
What is the best mango variety for Shrikhand?
Alphonso (Hapus) and Kesar mangoes are ideal due to their sweetness, aroma, and smooth pulp. Ataulfo is a good substitute outside India.
How long should I strain the yogurt?
Strain for at least 4–6 hours in the fridge. For the creamiest texture, overnight straining is best.
Can I make Mango Shrikhand without sugar?
Yes, you can use natural sweeteners like honey, maple syrup, or powdered jaggery. Adjust the quantity based on mango sweetness.
Is Greek yogurt a good shortcut?
Absolutely. Greek yogurt is already strained and provides a quick, creamy base. Just mix in your mango pulp and spices.
Can I make Mango Shrikhand vegan?
Yes. Use thick coconut yogurt or cashew yogurt as a base. Ensure it’s unflavored and full-fat for the best results.
How do I prevent watery shrikhand?
Proper straining of yogurt is essential. Also, avoid overly juicy or fibrous mangoes. Chill before serving to set the texture.
What are some creative toppings or garnishes?
Chopped pistachios, almonds, saffron strands, mango cubes, rose petals, or even pomegranate seeds work beautifully.
How long can I store Mango Shrikhand?
Store it in an airtight container in the fridge for up to 3–4 days. Always serve it chilled.
Can I prepare Mango Shrikhand in advance for parties?
Yes! Prepare it a day ahead and refrigerate. You can even pipe it into tart shells or glasses just before serving.

In Indian culinary culture, a festival, or celebration, or even a small family dinner/meal is incomplete without sweets. A traditional Indian sweet dish holds that charm to make most of us go weak on our knees. If Indians are asked to pick one of their favorite sweet dishes, the dessert that will top the list and be picked by many will be “Gulab Jamun” – the fried milk-solid balls soaked in sugar syrup. It is irreplaceable, adds sweetness and soul to celebrations be it birthdays or marriage ceremonies. No one is ever too full for these sweet delicious delights.

Gulab Jamun lay its origin in Persia and the Mediterranean. But it was the Mughal who brought this dessert to India during the reign of Babur in the 16th century. The word “Gulab jamun” is derived from the Persian word ‘gol (flower)’ and ‘ab (water)’ which referred to rose water-scented syrup. The other word ‘Jamun’ is a dark purple Indian fruit/berry. It is commonly known as ‘Black Plum’ which is almost of the same shape and size.

Being served hot during winters and top it up with kulfi during summer Gulab Jamun has finds its way to reach everyone’s plate. But do you know that the delicious these sugar syrup balls are, the easier it is to make them at your home? Yes, you can make them in your kitchen in no time.

Let’s dive into the top 5 quick, easy and tasty recipes on the internet to make Gulab jamun at home. Also, keeping in mind your busy lifestyle, all the recipes listed below describe the stepwise process to make Gulab Jamun with Khoya as well as with milk powder.

Swasthi’s Recipes

Swasthi recipes shares both the ways of making Gulab Jamun. Preparing it in an old traditional way with khoya, and with milk powder. If you do not want to toil up in the process of long making khoya at home just use milk powder instead. About the preparation of sugar syrup, Swasthi’s recipe kept it simple by adding just sugar and cardamom. It provides just the perfect flavor to the milk solid fried balls.

Dassana’s Veg Recipes

Dassana’s veg recipes, process of making Gulab jamun is different and interesting. They add grated paneer, fine Rava (semolina) and cardamom powder to the khoya while kneading the dough. They also add some rose water to the sugar syrup to provide a delightful fragrance and flavor to it.

Dassana's recipe — Image: Dassana’s recipe

Hebbar’s Kitchen

Hebber’s kitchen recipe talks about the preparation of Gulab jamun with milk powder. They add desi ghee and milk to the flour while kneading the dough. Adding ghee and milk to the flour keeps the dough moist and helps in making round smooth balls. Hebber’s kitchen recipe makes the sugar syrup more relishing by adding sugar, cardamom, rose water and few strands of saffron to it. All these ingredients provides the perfect flavor and fragrance to it. They also add lemon juice to the sugar syrup to prevent it from crystallizing.

Food Viva

Food Viva also lists both the ways of making Gulab Jamun, with khoya and with milk powder. Also, they drench their soft, spongy balls in delicately flavored sugar syrup prepared from sugar, cardamom, rose water, and few strands of saffron.

NDTV Food

NDTV food keeps it simple to make the dough. They prepare the milk solid balls by mixing khoya, Maida, and baking soda. Regarding sugar syrup, they adds sugar, milk, cardamom seeds, and powder with few strands of saffron to it. The ingredients above fills the milk solid balls with perfect sweetness and fragrance.

All the above-listed recipes are easy, quick, and simple to make at home in no time with basic ingredients. And, if you still get stuck somewhere in these recipes most of them have already provided the FAQs, Pro-tips, and do’s & don’ts to follow.

Why wait for a celebration or occasion to dive into the sweetness of Gulab Jamun. Just choose your favorite recipe to prepare at home and serve it hot at your dinner table. So, what are you waiting for, let you and your loved ones delve into this culinary masterpiece and relish the sweetness and goodness of Gulab jamun.

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