Instant Pot Aamrakhand(Mango Delight) | Mango Shrikhand-No-Cook Dessert | आम्रखंड-Maharashtrian Dessert Recipe

How to Make Aamrakhand/Mango Delight

Hello Foodies,

This Mango season, treat your family and yourself with this creamy delightful Aamrakhand/Mango Shrikhand! Aamrakhand is made of silky smooth curd with the rich taste of saffron and irresistible cardamom fragrance. Lastly, topped generously with saffron strands and pistachios.

I like making shrikhand from scratch i.e. from hanging the curd overnight in cheesecloth to making chakka and then flavoring it as per your choice. Add fresh fruits to make a fruit shrikhand, or gulkand and fresh rose petals to make Gulab shrikhand or you have the amrakhand during the mango season.

Video Recipe:

What is Aamrakhand?

Aamrakhand is a traditional Indian sweet made with hung curd and flavored with Mango pulp, saffron, and cardamom. It is a very popular dessert in the western Indian states of Maharashtra and Gujarat. You can also serve it as a sweet dish after your everyday Indian meals. Aamrakhand is to be savored with piping hot pooris.

Summer is incomplete without having Mango dishes and especially when you are born in Maharashtra where the very famous, sweet, and luscious Hapus/Alphonso is grown.

Which Mangoes are best to make Aamrakhand?

Kesar or Alphonso Mangoes are the best variety to make Aamrkhand.

How to Make Aamrakhand using Sour Cream?

Replace hung curd or Greek yogurt with sour cream to make the Aamrkhand and keep the remaining recipe the same.

Some More Mango Recipes to Try:

Ingredients:

4 Cups Dahi/Unsweetened Yogurt/Curd(Whole Milk Curd)
1 Cup Alphonso Mango Puree
3-4 Tbsp Powdered Sugar or as per taste
1 Tsp Cardamom Powder
Few Saffron Strands

Instructions:

To Make Yogurt in the Instant Pot:

Pour milk into the pan and bring to a simmer, and stir the milk occasionally as it heats.
Remove the pan from the flame and let the milk cool until it feels warm(110-115F) when you touch the milk.
Now add about 2-3 Tbsp of starter.
Mix starter with warm milk very well.
Place trivet into the insert of the instant pot and the bowl and close the lid.
Turn on Yogurt mode and set the timer for 4 hours.
After 4 hours, open the lid and take the bowl out.
It's perfectly set, and now keep it in the refrigerator for 2-3 hours, it will continue to thicken as it chills.
Thick, creamy, and homestyle yogurt is ready to make Aamrakhand/Mango Delight!!!

To Make Mango Puree:

Separate the alphonso mango pulp from the seed and blend in a mixer grinder till it is pureed well.
Strain the pureed mango and keep it ready.

To Make Chakka/Thickened Yogurt/Hung Curd:

Set a sieve on top of a bowl and place a muslin cloth over the sieve.
Pour the yogurt into the cloth.
Now bring the ends of the cloth together and rubber band or just tie a knot.
Hang it on support to drain the water from the curd or put some weight on the cloth and leave it overnight in a colander, so the water can completely drain out.
Let the curd hang for 3-4 hours or overnight.
The thick curd that is collected now is called Chakka.
Empty thickened yogurt/chakka into a bowl.

To Make Aamrakhand:

In a blender jar add prepared chakka, mango puree, powdered sugar, cardamom, and saffron strands.
Blend on high speed until soft and creamy.
Transfer the aamrkhand to the bowl and cover it with the lid.
Refrigerate for 2-3 hours or until serving.
Garnish with saffron strands.
Served chilled with Pooris or serve as a dessert. Enjoy!!!

Tips/Substitute:

Refrigerate until used and serve chilled.
You may use canned mango puree but the fresh one tastes nice.
Use only thick curd and not watery curd.
The use of saffron is optional.
Keep the protein-rich water residue to knead the dough.
For smoother texture pass the prepared Aamrakhand through a sieve
Always use pulpy mangoes for making aamrakhand rather than the runny juicy mangoes. Pulpy mangoes give thicker pulp and you will get nice and thick Aamrakhand.
The addition of sugar can be reduced or increased depending on the sweetness of mangoes.
Always serve Aamrakhand chilled.
You can try other flavors of Shrikhand, my mom often makes Pistachios and Strawberry, by substituting mango pulp with crushed pistachios and strawberries.
If using Greek yogurt then skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 186 calories, 22.3 g carbohydrates, 7.6 g fats, and 13.7 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat Aamrakhand as a dessert.

If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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