Creamy Mango & Saffron Yoghurt ~ Aamarakhand~ Mango Shrikhand

Shrikhand is a yoghurt based Indian dessert. It is creamy and flavourful and popular throughout India. Served chilled, it is definately a means to beat the heat. While traditionally, it requires some patience to make it as it is made from creamy strained yoghurt. Using Greek style yoghurt considerably reduces the time. Mango being in season, I decided to go for the mango flavoured one, Amarakhand ( Aam being Mango in Hindi). I have infused saffron in it for a enlivened flavour.

Saffron is the world most expensive spice by weight. It imparts a distinct taste and colour to dishes. To derive the full flavour and colour of this spice, take a generous pinch of it in a small pestle and mortat and add a few drops of milk or water and rub it and use the resultant. See the picture below for an illustration.

Be careful while handling it as it can give stains to cloths.

Coming back to today's recipe, that is, Creamy Mango & Saffron Yoghurt ~ Aamarakhand~ Mango Shrikhand, you will need:

Ingredients:

250ml Greek style yoghurt.
1 large mango.
1 tbsp sugar (adjust according to the sweetness of the mango)
A generous pinch of saffron rubbed with a few drops of milk.
Sliced pistachios to garnish.

Serves 4

Process:

1. Peel the mango and scrape all the flesh of it. Puree it in a blender. Seive to separate any fibre from the puree.

2. In a large bowl, add the greek yoghurt and add the mango puree. Mix till well blended. Add sugar as required. I needed only a tbsp. Add in the rubbed saffron. Mix well.

3. Scoop them in 4 serving bowl and garnish with sliced pistachios. Keep it in the fridge to chill.

4. Serve chilled.

Notes:

1. Rubbing the saffron with a few drops of milk really brings out the colour and flavour.

2. If you want it creamier, add 60 ml of whipped double cream while mixing the yoghurt and puree.

3. Instead of Greek yoghurt, you can use hung yoghurt. Hang twice the amount, i.e. 2 cups of yoghurt in a muslin cloth over a bowl for 4-5 hours in fridge to get 1 cup of thick yoghurt.

4. If you do not like fruit flavoured yoghurt, try adding only cardamom, saffron, nutmeg and a combination of these. You can even try other fruits like peach, berries, apple etc.

Linking it to Sameena's Mango Recipes Event and Kalyani's Indian Mithai Mela.

Thanks for stopping by!! Cheers!

Mango Mania ~ Mango Lassi/ Mango Smoothie!

Lassi is a yogurt based drink from Punjab, India. It can be either sweet or salted or flavoured with fruit. It is usually served chilled as a refreshment during summer days. Mango being in season, this Mango Lassi is currently at the top of my drink list. It is best to use ripe, sweet Alphonso mangoes when available or you can use canned mango pulp as well. I prefer to use fresh mangoes.

Mango is a nutritionally very rich fruit. Read this to know the benefits of this exotic tropical fruit. Coming back to the recipe, here is what you will need to blend a yummy Mango Lassi.

Ingredients:

Flesh of 1 ripe mango chopped.

150 ml low fat yogurt.

150 ml water

2 cardamom pod seeds freshly powdered.

Sugar to taste.

Ice cubes (Optional)

Process:

Add all the ingredients in a blender and churn till smooth. Sieve it to remove any fibre and adjust the sugar as per your taste and the sweetness of mango. Serve chilled. It like it reasonably thick, add more water if you like thinner.

Linking it to Fun N Sun , Seasonal Indulgence Series- Summer Coolers , Only Mocktails and Coolers . The 'Only series' is a brain child of Pari Also linking it to Healing food Sukham Coolers, this event is the brain child of Siri

Thanks for stopping by! Cheers!