Mango Shrikhand is a delicious sweet dish which is the highlight of the Indian summer season.
Estimated reading time: 4 minutes
- About Shrikhand
- Ingredients You’ll Need
- Watch Mango Shrikhand Video
- Serving Suggestion
- FAQs Related To Mango Shrikhand
- Mango Shrikhand Recipe
About Shrikhand
Shrikhand is a popular Indian dessert from the western states of Gujarat and Maharashtra. Also known as Amrakhand or Keri Matho in regional languages.
What is Shrikhand ? It is a light, creamy, sweet Indian sweet dish flavoured with cardamom powder, saffron, and nuts. Hung curd, forms the base of this delectable dessert.
The marriage of natural honeyed mango puree and the hung curd is in a real sense a match made in heaven and a pinch of saffron, cardamom strengthens the bond between the two.
Reasons To LOVE Mango Shrikhand
- no cooking required
- preservative and gluten-free
- only 5 – ingredients required
- perfect dessert for kids and toddlers
Ingredients You’ll Need
- Curd: Thick, creamy, curd is the key ingredient for making a perfect shrikhand. In India, we tie the regular curd in a muslin cloth for 2 – 3 hours to drain all the water (whey) and get a soft, block of cheese. In the native dialect, the hung curd is known as ‘ chakka ‘ .
- During the hours when the curd is hung, it gradually transforms personality from a humble liquid to a soft cheese, which melts in the mouth. You can use this soft cheese to make strawberry cheesecake or any other similar dessert.
- Mango Pulp : Sweet, ripe, fresh mango puree is the best for making mango shrikhand. Pick the sweetest and the pulpiest mango for making the puree .
- You can use canned mango puree as well for making the shrikhand. Taste the puree and then adjust the amount of the added sugar accordingly.
- Sugar : Use powdered white sugar or caster sugar for making shrikhand. It easily dissolves in the curd. Or you can blend granulated white sugar like I do along with cardamom to a fine powder.
- Saffron gives a nice colour, aroma, and rich taste to the yogurt.
- Green Cardamom gives a sweet taste and aroma to the yogurt.
Watch Mango Shrikhand Video
Serving Suggestion
Serve mango shrikhand with piping hot puri . It is one of the most popular Indian meal combinations.
You can also serve aam shrikhand as a sweet dish along with everyday Indian meals . It has no gluten or egg. Hence, you can make it a prasad for puja or while observing fast.
Store mango shrikhand in an airtight container in the refrigerator for 3 – 4 days. It is a meal prep-friendly sweet dish. Do not leave it at room temperature especially in a hot and humid climate for more than 2 hours else it will turn sour.
Yes, you can either use homemade mango puree or canned mango puree. Adjust the amount of sugar according to the taste of mango puree.
Using Greek Yogurt fastens the process since you don’t have to hang the curd and wait for draining all the whey water. All you have to do is, open up the Greek yogurt in a mixing bowl, add mango puree, powdered sugar (optional), and cardamom powder. Whisk them up together.
The ‘Alphonso’ mango is the best to make any kind of dessert. It’s known for its sweetness and rich flavor. Or any other local variety of mango that has a naturally sweet taste and pulpy texture is ideal for making yogurt.
More Mango Recipes
- Mango Lassi
- Mango Salsa
- Spicy Mango Dip
- Mango Ice Cream
- Mango Sticky Rice
- Mango Chia Pudding
Ingredients
- ▢ 500 ml curd or yogurt
- ▢ ½ teaspoon saffron strands (dissolved in 2 tablespoon of warm milk)
- ▢ 2 tablespoon milk, warm
- ▢ 2 Cup ripe mangoes, peeled and cubed
- ▢ 2 tablespoon granulated white sugar
- ▢ 4 green cardamom
Ingredients For Garnish:
- ▢ 1 teaspoon pistachio, chopped
- ▢ ¼ cup mango, diced
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen ( I use my kitchen sink tap ) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
- It usually takes 2 hours to prepare the hung curd.
- Combine saffron strands in two tablespoons of warm milk and set aside.
- Blend sugar and green cardamom to a fine powder.
- To prepare the mango puree, add the mango cubes in the same blender as sugar powder. Blend till smooth. Transfer to a bowl.
How To Prepare Mango Shrikhand:
- Take hung curd in a bowl. Add 1 tablespoon of saffron milk. Whisk till it is smooth, creamy, lump free, and almost like softly whipped cream. It should be light and fluffy in texture.
- Add mango puree. Fold it gently into the whisked curd. Do not whisk it for too long as we need that light and airy texture of the shrikhand.
- Keep the shrikhand in the fridge to chill for 2 – 3 hours before serving.
- Serve Mango Shrikhand chilled garnished with saffron milk, chopped mango cubes, and pistachio.
Recipe Notes:
- Avoid using sour tasting yogurt or curd for making the shrikhand.
- Use ripe and sweet mango pulp for the puree.
- Taste the mango puree and then adjust the amount of sugar accordingly.
- In places, fresh mango is not available use tinned mango puree or frozen mango pulp.
- Mango Yogurt is best enjoyed chilled. You can serve it at room temperature as well.
- You can store mango yogurt for a week in the fridge.
Nutrition
We follow a strict NO SPAM Policy
Mango Shrikhand Recipe
Equipment
- Mixing Bowl
- Blender
Ingredients
- 500 ml curd or yogurt
- ½ teaspoon saffron strands (dissolved in 2 tablespoon of warm milk)
- 2 tablespoon milk, warm
- 2 Cup ripe mangoes, peeled and cubed
- 2 tablespoon granulated white sugar
- 4 green cardamom
Ingredients For Garnish:
- 1 teaspoon pistachio, chopped
- ¼ cup mango, diced
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen ( I use my kitchen sink tap ) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
- It usually takes 2 hours to prepare the hung curd.
- Combine saffron strands in two tablespoons of warm milk and set aside.
- Blend sugar and green cardamom to a fine powder.
- To prepare the mango puree, add the mango cubes in the same blender as sugar powder. Blend till smooth. Transfer to a bowl.
How To Prepare Mango Shrikhand:
- Take hung curd in a bowl. Add 1 tablespoon of saffron milk. Whisk till it is smooth, creamy, lump free, and almost like softly whipped cream. It should be light and fluffy in texture.
- Add mango puree. Fold it gently into the whisked curd. Do not whisk it for too long as we need that light and airy texture of the shrikhand.
- Keep the shrikhand in the fridge to chill for 2 - 3 hours before serving.
- Serve Mango Shrikhand chilled garnished with saffron milk, chopped mango cubes, and pistachio.
Video
Notes
- Avoid using sour tasting yogurt or curd for making the shrikhand.
- Use ripe and sweet mango pulp for the puree.
- Taste the mango puree and then adjust the amount of sugar accordingly.
- In places, fresh mango is not available use tinned mango puree or frozen mango pulp.
- Mango Yogurt is best enjoyed chilled. You can serve it at room temperature as well.
- You can store mango yogurt for a week in the fridge.
Nutrition
Avocado Hummus – a healthy, creamy, green hummus perfect for chips, crackers, fattoush, or falafel.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Avocado Hummus
- Serving Suggestion
- My Tried and True Tips
- FAQs Avocado Hummus Recipe
- Avocado Hummus Recipe
Avocado Hummus is a beautiful marriage between chickpea hummus and guacamole. It is a gluten-free Mediterranean dip. The ripe avocado gives a buttery twist to the classic hummus. But, apart from that, it has the freshness of cilantro, the nuttiness of tahini, and the creaminess of yogurt .
You should try my beetroot hummus . It’s full of flavours and colours.
Why You’ll Love It
- Low Carb
- High Protein (Keto)
- Rich in Good Fats
- Suitable for diabetics
- Possible Vegan (skip adding yogurt)
- Suitable for most diets (keto/paleo-friendly/gluten-free)
Ingredients You’ll Need
- Chickpeas or garbanzo beans for making hummus. You can boil them from scratch at home or use the canned ones.
- Avocados – Ripe and buttery avocados are the star of this dip. DO NOT use unripe avocado.
- Tahini Paste or the sesame seed paste is an essential ingredient for making hummus.
- Yogurt gives a creamy mouthfeel to the avocado hummus. But it is an optional ingredient, especially if you are making a vegan dip.
- Herb: Fresh cilantro or parsley.
- Extra Virgin Olive Oil is the secret to any good salad dressing or dip (it makes the difference in the taste of the dip).
- Salt, Lemon Juice, Garlic, Ice Cubes
- A good blender , this avocado dip is all about that smooth texture.
How To Make Avocado Hummus
Step 1) Combine chickpeas, avocado, tahini paste, lemon juice, yogurt, garlic, olive oil, parsley, and salt in the bowl of a food processor or blender. Add 2 ice cubes.
Step 2) Blend until smooth. Use extra virgin olive oil or reserved chickpea water to get a smooth consistency while blending. And the hummus is ready!
Serving Suggestion
Avocado Hummus pairs well with pita bread, meat kebabs, fattoush, crackers, or falafel . It is served alongside other Mediterranean dips like labneh, roasted red pepper dip , and baba ganoush on a mezze platter .
This avocado hummus is an excellent vegan spread for falafel wrap or sandwiches.
My Tried and True Tips
- Creamy Hummus: Overcooked, soft, mushy, or over-cooked chickpeas are perfect for a creamy hummus recipe. Remove the skin of the chickpeas after boiling. Try this step for super creamy hummus, and thank me in the comments below.
- Buttery Mouthfeel: Perfectly ripe avocados with brown skin, tahini paste, and the yogurt gives you the buttery hummus. Of course, you can always play around with the quantity of these three ingredients to get the desired taste.
- Bright Green Color: The addition of fresh herbs will give you that sort after bright green color.
- Add a few ice cubes while blending the avocado hummus to control the heat generated inside the blender and avoid the blackening of herbs.
- Use the reserved liquid from the boiled chickpeas to get the mouth-melting texture of the hummus. It is one of the magical ingredients that transforms hummus from ordinary to finger-licking good.
- A few extra minutes on the food processor/blender will always give you super creamy hummus.
Transfer canned chickpeas to a saucepan. Add 1 cup of plain water to the same saucepan. Boil for 10 minutes. Discard the skin of the chickpeas. Use the extra liquid for blending hummus.
You can freeze the avocado hummus for 1 – 2 months in a freezer-friendly zip lock bag or airtight container. But later, its taste and texture are not the same. Hence, it is advised to consume it within 1 – 2 days.
Do not blend hummus with green herbs and avocado for too long. The heat of the blender will turn them black. Also, add a few ice cubes while blending to retain the bright color of the hummus.
More Dip Recipes
- Chilli Corn Dip
- Avocado Sauce
- Spicy Mango Dip
- Fresh Tomato Salsa
- Greek Cucumber Sauce
- Roasted Red Pepper Dip
Ingredients
- ▢ 1 Cup cooked chickpeas (white chana/garbanzo beans)
- ▢ 1 ripe avocado
- ▢ ¼ Cup fresh parsley
- ▢ 1 tablespoon tahini paste
- ▢ 1 tablespoon plain Greek yogurt
- ▢ 2 garlic cloves
- ▢ 4 tablespoon extra virgin olive oil
- ▢ 1 teaspoon salt or to taste
- ▢ 1 tablespoon lemon juice
Instructions
How To Cook Chickpeas for Hummus:
- You can use tinned or canned chickpeas to make the hummus or you can boil them at home from scratch. In either case, discard the skin of the chickpeas and reserve the liquid of the chickpeas to blend the hummus.
- Cut the avocado into two halves. Remove the stone using a knife. Scoop out the the avocado pulp with a spoon. Transfer it to the blender.
- Combine chickpeas, avocado, tahini paste, lemon juice, garlic, olive oil, parsley,, salt, and yogurt in the bowl of a food processor. Blend until smooth.
- Pour hummus into the serving bowl. Garnish with parsley and red pepper flakes. Drizzle with olive oil and serve.
Recipe Notes:
- Rinse and soak them in water for 5 – 6 hours.
- After 5 – 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker or instant pot. Add approximately 2 cups of water and a teaspoon of salt.
- Close the lid of the pressure cooker. Cook the chickpeas over medium heat for 3 – 4 whistles.
- Transfer the boiled chickpeas to a colander or sieve. Allow them to cool down completely. Remove the skin of the chickpeas. Reserve the boiled chickpea liquid.
- Drain out the water in the chickpeas completely before blending, otherwise, it will ruin the consistency of the dip.
Nutrition
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