Shrikhand is a very common yogurt based sweet dish from Maharashtrian and Gujarati cuisine. Shrikhand is made in many flavors. I already have a recipe for Cardamom-Saffron flavored Shrikhand which is a basic version.

The only thing to be taken care for making any Shrikhand is using thick yogurt. Home made or store-bought yogurt, both work fine. The yogurt has to be tied in a clean cloth and hung, which will help in straining the whey, resulting in thick creamy yogurt.

To make hung curd and more information, Click here!

No artificial color or flavorings in this recipe!

Ingredients you will need:

1 cup Hung Yogurt
5-7 tbsp thick mango purée (Store bought/ home-made, adjust as per taste)
4 tbsp Sugar (adjust as per taste)

1 Tbsp warm milk
A generous pinch of Saffron
1 Tbsp sliced pistachios

Note: The amount of mango purée and sugar to be added depends ones preference and the sweetness of mangoes, so adjust accordingly and I always love to top my shrikhand with roughly chopped pistachios, omit or add other dried fruits like almonds.

Store bought mango purée also works great. When mangoes are in season, I would highly recommend getting the fresh ones, chopping them in big chunks after washing and peeling them,  grinding to a smooth purée and using them but Mango Shrikhand is so favorite that restricting it to only summers when mangoes are in available is not something we can do! If you are like us, pamper yourself with Mango Shrikhand using store-bought mango purée!

Preparation:

Warm milk and add Saffron, let it dissolve. It takes a couple of minutes to dissolve completely.

In a mixing bowl mix the hung yogurt, mango purée and sugar till sugar dissolves completely. Mix until all combine well and there is no lumps.

Add the dissolved saffron and gently mix.

Garnish with sliced pistachios and serve chill.

Happy cooking.