Learn how to make creamy Amrakhand at home with fresh mango pulp and hung curd. A delicious Maharashtrian Mango Shrikhand dessert recipe.
Indulge in the rich, velvety goodness of Amrakhand, a beloved Maharashtrian dessert that beautifully marries the tanginess of hung curd with the luscious sweetness of fresh summer mangoes. Infused with aromatic cardamom and saffron, this quick and easy dessert is perfect for festive occasions or a comforting summer treat.
Check off ingredients as you gather them.
Prepare the Hung Curd (Chakka): Take 500g of fresh thick yogurt. Tie it tightly in a clean muslin or cotton cloth and hang it for 3 to 4 hours (or place it in a strainer over a bowl inside the refrigerator) to drain out all the excess liquid (whey). The thick, creamy mass left behind is your 'Chakka'.
Whisk the Curd: Transfer this thick hung curd into a large mixing bowl. Using a whisk or a spoon, beat it vigorously for 2-3 minutes until it becomes absolutely smooth, creamy, and free of lumps.
Add Sugar: Add the powdered sugar to the whisked curd. Adjust the quantity of sugar depending on the sourness of the curd and the natural sweetness of your mangoes. Whisk well until the sugar is fully incorporated.
Incorporate Mango Flavor: Add 1 cup of fresh, smooth mango puree to the mixture. Gently fold and whisk until the mango pulp and curd blend together into a uniform, beautiful pastel yellow color.
Add Aromatics: Add the cardamom powder and saffron-infused milk. Mix gently. These ingredients will elevate the Amrakhand with a divine aroma and a rich golden hue.
Garnish and Chill: Transfer the prepared Amrakhand into a serving bowl. Garnish generously with finely chopped pistachios and almonds. Place it in the refrigerator for at least 1-2 hours to chill.
Serve: Serve this cold, refreshing Amrakhand with hot, fluffy puris, parathas, or enjoy it as a standalone dessert after your meals!
This traditional Amrakhand is a luscious summer dessert made by blending creamy hung curd with fresh mango puree, saffron, and cardamom. The key to its rich texture is well-drained hung curd (chakka), which creates a thick, smooth, and silky consistency. Chill the Amrakhand for at least 1–2 hours before serving for the best flavor and texture.
Use full-fat, fresh yogurt and allow it to drain completely to make thick hung curd. Choose naturally sweet, non-fibrous mangoes such as Alphonso or Kesar for the smoothest texture and vibrant flavor. Sift the powdered sugar before mixing and whisk the curd thoroughly to achieve a perfectly creamy, lump-free Amrakhand.
Yes, you can absolutely use plain, unsweetened Greek yogurt. Since it is already strained and thick, it saves you the 3-4 hours of prep time needed to make hung curd at home.
Alphonso (Hapus) or Kesar mangoes are highly recommended because they have a rich, sweet flavor, vibrant natural color, and are virtually fiber-free, resulting in an ultra-smooth texture.
You can store Amrakhand in an airtight container in the refrigerator for up to 3 to 4 days. Keep it chilled until ready to serve.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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