There’s something incredibly nostalgic about the first taste of Amrakhand. The creamy sweetness of hung curd blending with the richness of Alphonso mango brings back memories of summers when bowls of Shrikhand were chilled in steel dabbas and served after long family lunches. The aroma of Hapus mixed into chakka always marked the arrival of the season, and no festival felt complete without it.
Using Netra’s Aamras makes the process even more delightful. The pulp has that natural Devgad Alphonso sweetness, and when whisked with thick hung curd, it turns into a smooth, golden dessert that feels both luxurious and homely. It is one of those dishes that needs very little effort yet carries the warmth of Maharashtrian cuisine with every spoonful.
Ingredients
- Hung curd (thick strained yogurt) – 2 cups
- Netra’s Aamras (Devgad Alphonso Mango Pulp) – ½ to 1 cup as desired
- Powdered sugar – 2 to 3 tablespoons
- Cardamom powder – ½ teaspoon
- Saffron strands soaked in warm milk (optional)
- Chopped pistachios or almonds for garnish
How to Make Amrakhand
- Place the thick yogurt in a muslin cloth and hang it for four to five hours so the whey slowly drips out. You should get a dense, creamy chakka.
- Transfer the hung curd to a bowl. Add Netra’s Aamras, powdered sugar, and cardamom. Add saffron milk if you like.
- Whisk everything together until the mixture turns silky and smooth.
- Refrigerate for at least an hour so the flavours settle and the texture becomes even creamier.
- Serve chilled, topped with chopped pistachios or almonds.
Tips / Variations
- Using full-fat curd gives a naturally rich Amrakhand.
- Add more pulp for deeper mango flavour.
- A few saffron strands can bring a warm golden tint.
- Chill well before serving to get a thick creamy texture.
If you’d like to prepare it quickly, Netra’s Aamras blends beautifully into hung curd to create smooth, homestyle Amrakhand in minutes.
