Amrakhanda

Amrakhanda, looking gorgeously delicious :)

I dont dabble much in desserts. They seem to be my weak point. they come in second to baking. But I actually enjoyed making this gorgeous dessert. Infusion of hung yogurt with s rich mango pulp and some cardmom powder, makes this dessert very velvety. Good when eaten on its own, tastes best when eaten with hot Puris. Though I have heard of people eating this with rice. But hey! who am I to judge. To each his own.

Recipe:

32 oz carton of yougurt (I get the low fat dannon variety)

1 small sour cream (8oz)

1 container mango pulp (you can use fresh mangoes, make sure they are ripe,3-4 of them)

5 cardmom powdered very fine

about sugar: i never add any sugar in amrakhanda because of the mango pulp and this type of dessert sweetens more the next day . The best thing is to make this dish a day in advance as the flavors blend and deepen the next day. If the pulp or the fresh fruit is not as sweet as you prefer, add sugar freely.

Procedure:

Tie up the yogurt overnight in a cheese cloth over your sink with a pot underneath it to catch the cloth if it slips from the faucet. This yogurt is called as hung yogurt where the water or the whey is removed from the regular yogurt. Take this in a mixing bowl, add sour cream, pulp and the powdered cardmom and mix well. I use a hand mixer for this. Chill in the fridge and serve it with hot puris.

If you are using regular yogurt, by that I mean yogurt with fat and if the amrakhanda is too thick for your liking, add some milk and thin it out.

Enjoy,

Dipti!