Been away for some time from blogging for month and thought it time to treat you all with a wonderfull dessert recipe made with curd and mango, Amrakhand/Mango Shrikhand is a authentic dessert made in gujarati and maharashtrian cuisine. It is a semi soft, sweetish sour, whole milk product prepared with curd.
With the mango season just getting over it time you could try this dessert for your family. So enjoy it...
Ingredients
- 1 cup hung curd made from 1/2 litre milk (3% fat)
- 1 cup mango puree ( made with 1 big mango )
- 3/4 tbsp sugar powder
- pinch of nutmeg powder
- 4-5 crushed cardamom
Procedure
Boil the milk and keep aside till it becomes warm, add a tbsp of curd mix well, let it rest for 4 hrs or till it sets, your curd is ready.
In a neat dry muslin cloth or any fine cotton cloth ( I used a old duphata) pour the curd and hang it for the water to stain.It will take 2 hrs, if the water is not stained yet then immediately put it on a stainer with a bowl below it and put in refridgerator so that it will not become sour.
Once all the water is drained take it out and remove from cloth and put it in a bowl.In a mixee/blender jar cur and put the mango pieces, add sugar and make a smooth puree. Now add this to this to the hung curd along with nutmeg powder and powdered cardamom. Beat well with a whisker until all the ngredients are smoothly blended.
Store again in refridgerator and serve chilled.
Note: You can also canned mango puree instead of fresh mangoes , reduce your sugar as canned mangoes would be sweetened
Summer is the only season we can get mangoes and that is the best part about summer !!So lets make something special when the sun shines.
A mousse in french means foam and this mango mousse is a soft,light, fluffy and creamy delicious treat which will simply melt in your mouth.
Ingredients
- 200 gms mango puree ( I used fresh banganapalle mangoes )
- 200 gms heavy whipped cream ( I used nilgiris fresh cream )
- 4 tbsp sugar
- 2 tsp gelatin powder
- 3 tbsp water
Procedure
Mix the gelatin with water nicely.
Heat mango puree and sugar in a pan until warm.Add the gelatin mix nicely till it completly dissolves. Remove from the flame and let it cool.
Now whip the cream till peaks form, gently fold the above cooled mango puree to the whipped cream until it nicely blends
Now pour it into a serving dish and refridgerate for 1 hr.
Serve chilled
Note:
1. If you are using canned mango puree then dont add sugar.
2. Gelatin mix should be added to warm mango puree and immediately stirred it should be switched off as soon as possible while it is warm. If it becomes hot then gelatin will loose its property and the mousse will not set.
3. Only when the gelatin mixed mango puree is fully cooled then only it should be added to the whipped cream otherwise the cream will melt and you will not get the correct consistentcy for the mousse
4.If you set the mousse in small portions then it can be served as it is
The english word mango has originated from the tamil word mangai and was imported initially by the europeans and later to america where it was known as mangoes. It holds great in indian religion as lord ganesha holds it in his hand as a symbol of attainment. This easy and delicious payasam with it rich flavor of mango can make any celebration more special and win many hearts. Here is the recipe
Ingredients
- 4 cups full fat milk
- 1/3 cup rice
- 1/3 cup sugar
- 1/2 cup mango pulp
- 1/2 cup chopped mango
- 3 pods crushed cardamon
- 8 finely chopped pista
Procedure
Boil the milk and add the rice and let it cook on low flame till rice softens and milk begins to thick. Add the sugar and crushed cardamon stir and switch off the flame,once it cools add the chopped mango and mango pulp and stir nicely.Garnish with pista and refridgerate, serve chilled.
Note: Used fresh mango puree but if u canned mango puree adjust the sugar accordingly. Dont add mango puree when the payasam is hot else it will curdle.
Submitting this recipe to some wonderful mango events
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