This is an easy to make Indian dessert that uses the seasons offering and my favourite fruit in the world – Mangoes. Following the aam ras of the day before, this is mango shrikhand also called aamrakhad. It is very easy to make and serves both as a low fat (and relatively low sugar) dessert. Tastes great with puris and parathas.
For those of you looking to beat the heat, aamrakhand will be a delicious option, combined with the health of yogurt.
Aamrakhand (makes 6 servings)
2 cups hung yogurt
(i used homemade yogurt from 1 litre skimmed milk. after the curd is set, place a cheesecloth or any other clean very thin fabric over a sieve, place it over a bowl to catch the drip of the whey, pour the curd into the cloth covered sieve and place the vessels in the fridge for atleast 4 hours or overnight to drain out all the water)
1 1/2 cups mango pulp (i used the rasaalu variety)
10-12 teaspoons of sugar (adjust according to the sweetness of the mango pulp – use powdered sugar for ease of mixing)
1/2 teaspoon of finely powdered green cardamom
a few tablespoons of sliced almonds for the garnish (also can use crushed pistachios or leave out completely)
place all the ingredients except the almonds in a bowl and whip with a whisk or a ladle till everything is incorporated and it has a nice creamy texture. chill for atleast an hour before serving. spoon out individual portions in serving bowls, garnish with sliced almonds (or any other nuts of your choice). sprinkle a little cardamom powder for an additional touch. serve as dessert, or with hot puris or parathas.