Shrikhand is traditionally made from thick, hung yoghurt or chakka. The yoghurt is placed in a muslin cloth which is tied up and hung till all the whey has drained off. An easier alternate is using labneh, which is strained yoghurt having a cheeselike consistency. Labneh or yoghurt cheese is widely consumed in the Middle East and Mediterranean region as a dip with pita bread. Labneh lends itself very well to a creamy, delicious shrikhand and is not very sour like the store bought shrikhand. Amarkhand is mango flavoured shrikhand. With the mango season in full swing, it is important to balance the heat from the mangoes with cooling yoghurt - amarkhand fits the bill. Serve it with puris for breakfast or as a dessert or have it whenenver you feel like, it's yummy!
1 sweet, ripe mango - preferably alphonso
200 gms labneh
a pinch of cardamom powder
powdered sugar as per taste
Remove the pulp from the mango. Whisk it along with the labneh and cardamom powder till smooth and creamy. Add sugar only if required. Now fetch a spoon and dig in....aah, you're in heaven!
For a variation, you can add chooped fruits to it or saffron and nuts like almonds, pistachios or chironji.
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