Apart from heat, heat and sweat, summer also brings with it some holidays and memorable delicious dishes. The sweet and refreshing taste of summer ripe mangoes is most special. In Maharashtra, this season is considered incomplete without Amrakhand, a creamy, golden sweet that is a perfect combination of ‘hung curd’ (strained curd) and mango. It is known as Mango-Shrikhand elsewhere which is a jaat made from the chemical pulp of mango. Whereas Amrakhand is light as well as very tasty. Whether you eat it after dinner or with hot puris, Amrakhand brings a smile to your face every time.
Amrakhand is deeply rooted in the traditional cuisine of Maharashtra and neighboring Gujarat. Its base is Shrikhand, a sweet made from strained curd (chakka). It is believed that the history of Shrikhand is centuries old and curd based sweets are also mentioned in ancient texts.
The tradition of draining the curd by tying it in a muslin cloth made it last longer and its texture became thick and creamy. Hapus (Alphonso) or other local mangoes are available in abundance during the mango season, so people started adding fresh mango pulp to it. Amrakhand, a delicious fruit made from this, has become a symbol of Maharashtra’s love for mango.
It is especially popular during festivals and has become a part of Maharashtrian homes and thalis. Even during the Maratha period, such curd-based sweets were promoted during festivals. Today, Amrakhand has become a symbol of summer in the state, especially served during festivals like Gudi Padwa and Akshaya Tritiya.
In Maharashtrian culture, Amrakhand is not just a sweet, but a symbol of summer prosperity and the importance of seasonal fruits. Mango is considered the king of fruits and is a part of many rituals, feasts and family celebrations.
Amrakhand is often served as prasad or in festival meals. Its traditional combination with hot puris is very much liked. Its creamy texture and natural sweetness make it suitable for people of all ages. It also shows the wisdom of Indian kitchen, making a sumptuous dessert from simple curd and fruit without cooking. In many homes, making Amrakhand also becomes a family activity during the mango season.
Healthy way to make Amrakhand
The best thing about Amrakhand is that it can be easily made at home with fresh ingredients. Here’s a simple and healthy recipe:
Ingredients (for 4-6 people):
- 1 kg thick fresh curd
- 1.5 to 2 cups ripe mango pulp (Alphonso or Kesar mango is better)
- 3-4 tbsp ground sugar or sugar candy
- ¼ teaspoon cardamom powder
- A few saffron threads (soaked in 1 teaspoon hot milk)
- Chopped pistachios and almonds (optional)
- some mango pieces to garnish
Method:
Tie the curd in a muslin cloth and hang it for 6-8 hours or overnight so that the water drains out and a thick cake is formed. Beat the chakka well in a vessel so that it becomes soft. Add mango pulp, sugar/jaggery, cardamom and saffron milk and mix well. Adjust sweetness as per taste and add dry fruits if desired. Let it cool in the refrigerator for 1-2 hours so that the flavors blend well.
Use low fat curd or Greek yogurt, keep sugar candy/sugar less and rely on the natural sweetness of mango, you can add some nutmeg for aroma, add small pieces of fresh mango to make it more nutritious. This no-cook recipe retains the probiotics of curd and the vitamins of mango, making it a better option than other heavy desserts.
Amrakhand tastes best when served cold. You can eat it as a light dessert after meals. You can serve it in a plate, as a snack or even for refreshment on a hot afternoon. It can be made more attractive by garnishing with saffron, dry fruits and mango pieces. Children especially like its smooth and fruity taste.
Keep Amrakhand in an airtight container in the refrigerator. It easily remains fresh for 7 – 8 days. Always use a clean and dry spoon while taking out. For longer periods, it can also be frozen and stored in small portions, where it remains safe for about a month. Defrost it slowly in the refrigerator before using. Do not keep it at room temperature for too long in summer.
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