Shrikhanda is a classic sweet-dish made by Maharashtrians mainly during festivals. It is made from hung curd, the process of making the hung curd is a long process but worth all the effort. The curd is kept in a muslin cloth which is tied for 6-8 hours until all the water from the curd is drained out, leaving a thick dehydrated curd which is called as hung curd or chakka. The chakka is then flavored with sugar, cardamom powder, pistachios or Saffron.
Another popular flavored Shrikhanda is Amrakhanda which is made from the pulp of fresh Alphonso Mangoes. The procedure of making Amrakhanda is same like that of shrikhanda, only differene being mango pulp is added to it.
Here is the recipe for making Amrakhanda to celebrate Gudi Pawda (Marathi New Year).
2 kg curds
500 gms sugar (use as per the sweetness of the sugar)
1½ tsp cardamom powder (grind with sugar)
few strands saffron (dissolved in water or milk)
fresh mango pulp made from 4 (preferably Alphonso’s)
- Tie the curd in a clean muslin cloth overnight or more than 6 hrs until all the water gets drained.
- In a bowl, add the hung curd, add sugar & mix, keep aside for 25-30 minutes to allow sugar to dissolve, you may use a hand mixer for dissolving the sugar.
- Add saffron into 3 tbsp milk for 5 minutes.
- Mix in cardamom powder and dissolved saffron in the hung curd.
- Make fresh mango pulp in a mixer, add the mango pulp to the hung curd. Mix well.
- Chill for 1-2 hours before serving.
- Enjoy with Poori.
- This quantity is enough for a family of 4 adults & 2 toddlers.