KitchgrowKitchen growth, made calmer
Start planning free
Indian

Amrakhand (Mango Shrikhand)

Amrakhand is mango shrikhand made from thick hung curd, mango puree, powdered sugar, saffron, cardamom and nuts.

Published and reviewed by Kitchgrow on 2 September 2026Updated

Jump to recipe ↓
Amrakhand (Mango Shrikhand)

12 hr 10 mintotal

6 hr 10 min hands-on6 hr hands-off

Prep 6 hr · Cook 10 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

The yogurt drains for 6-8 hours or overnight, then the amrakhand chills for at least 1 hour so it firms and the flavors settle.

Method

  1. Place a muslin cloth over a deep bowl. Pour the fresh yogurt into the cloth, gather the edges, and tie it tightly. Hang it in the refrigerator (to prevent souring) for 6-8 hours or overnight to drain all the whey.

    6–8 hr

  2. Untie the cloth and transfer the incredibly thick, cream-cheese-like hung curd (Chakka) into a large mixing bowl.

  3. Add the powdered sugar and whisk vigorously using a wire whisk or rub it against the bowl with a spatula until the sugar dissolves and the texture becomes smoothly smooth and silky.

  4. Add the fresh, smooth mango puree to the sweetened chakka. Whisk again gently until the mango is evenly blended and the mixture turns a beautiful golden-yellow.

  5. Add the cardamom powder, nutmeg powder, and saffron infused milk. Fold everything together beautifully.

  6. Chill the Amrakhand in the refrigerator for at least 1-2 hours before serving. This helps it set and intensifies the flavors.

    1–2 hr

  7. Serve chilled in small earthen bowls (kullads) or glass bowls, garnished generously with the slivered pistachios, almonds, and a few strands of saffron.

How to tell it's done

The amrakhand should be thick enough to hold ridges from a spoon, with a smooth mango color and no visible whey at the edges.

Getting it right

Tip

Do not use a blender after adding mango; it can loosen the chakka. Whisk by hand and use thick mango puree so the shrikhand stays spoonable.

What to serve it with

Serve chilled amrakhand with hot puris for a Maharashtrian festive meal, or spoon it into small bowls with pistachios and saffron.

Common mistakes

The amrakhand becomes runny.
Drain the yogurt in the refrigerator until very thick and fold in only thick mango puree, not watery pulp.

Storing and reheating

Refrigerate amrakhand in a covered container for up to 3 days. Stir once before serving and do not freeze, as thawing can split the curd.