Instant Mango Shrikhand

I have always steered clear from making Shrikhand from scratch mostly because of the notion that it is laborious, time intensive and also it is loaded with calories. Now these statements are true and not a pre-conceived one. My mother and grand-mother would make Shrikhand on special occasions the traditional way, by first preparing home made yogurt from full fat milk, then tie the yogurt in cheesecloth overnight and remove the whey from the yogurt. Next day they would add sugar, saffron, cardamom to the yogurt and churn out the most delicious and decadent Shrikhand. Eat that with Chapathi or Puri and we would all be transported to virtual heaven J

Anyways, now seeing Shrikhand recipe in so many blogs I have realized that it is not all that complicated. But then I learnt this recipe recently and making Shrikhand could have been easier. MTR Badam Feast is added to Greek Yogurt along with sugar and voila, you have the same tasting Shrikhand ready to go. I got this from an online friend of mine and also from an Aunt who lives here in the US. So I followed the same steps, except I also added mango pulp to make Mango Shrikhand aka Amrakhand.

• Notes:Use full fat Greek yogurt if you want a thicker version of Shrikhand. I have noticed that with 2% Greek yogurt it is not all that thick, but the taste is the same.The measurements are all approximate. Increase or decrease as per your own taste.

Ingredients:

• 1 cup Greek yogurt (2% fat)
• 2 Tbsp MTR Badam feast powder
• 6 tsp sugar
• 1/3 cup mango pulp (add more or less depending on the taste)
• pistachios (optional)

Procedure:

1. Mix all the ingredients and stir thoroughly. This can be served with Chapathi or Puri.
2. Stuff the Shrikhand onto the Chapathi and fold it like a Burrito. This makes it easier to eat the chapathi on the go.
3. Need help folding a burrito: Check this

This is my contribution to “May Mango Madness” hosted by Arundati of Escapades.

Also thank you very much Trupti for thinking of me and passing this award to me. You made my day and I have been gushing ever since.