Name: Amrakhand | Aamrakhand | Mango pulp with hung yogurt recipe by Gayatri Aradhye at BetterButter
Cook time: 180 min
Total time: 180 min
Yield: 2
Ingredients: Plain Yogurt or Greek Ypgurt - 2 Lbs/ 900 gms; Sugar - 6 Tbsp; Mango Pulp - 3 Tbsp; Cardmom - 1 (Just crushed with skin); Chopped dry fruits for garnishing

ABOUT Amrakhand | Aamrakhand | Mango pulp with hung yogurt RECIPE

This is a recipe that come from MAHARASHTRA. It has special place in my heart as I grew up eating this on most of the festivals. It is very easy to make and I have tried to make it healthier by adding less sugar but yet maintaining the taste. I give credit to my parents for this recipe.

Instructions

In a clean cotton or muslin cloth, transfer the yogurt. Tie a tight knot and hang it to remove the water from it. Keep a bowl below to collect the water. Let it hang for at least 12 hours to get a really thick yogurt.
Once, the hung yogurt is ready. Take a vessel such that you can fix a strainer (big enough to accommodate, the yogurt) on it. Transfer the yogurt, sugar and Mango pulp to the strainer. Mix it and start whisking.
You will see that the mixture is accumulating in the vessel below through the strainer. Add the cardamom and give several folds by the spatula to get a fine glazing texture and let it set in the fridge for around 2 hours before serving.
Add some dry fruits in the Aamrakhand if you like. Serve with your favorite garnish of dry fruits or Tutty Frutty etc. It's ideal match is Poori but tastes good with Chapati too. You can simply have it as it is also.

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