A Tub of Home Made Amrakhand

When you first hear about Amrakhand or Mango Shrikhand, you don’t know what to expect. For the more experienced out there, it invokes images of thalis loaded with hot, puffed ‘puris’ and katoris brimming with sweet, rich, mango goodness. Shrikhand can be considered a creamier, more glorified version of your flavoured yoghurt .. the thick, creamy deli versions of it. It is made by hanging yoghurt in a muslin cloth, while all the liquid drains out from it. Then churned in a big steel patila/handi [deep, round bottomed bowl] alongwith saffron, fruit bits, sugar and crushed dried fruits, chilled and served with a big meal.

I remember this fresh shrikhand shop in my hometown, with massive glops of yoghurt hanging in muslin from hooks installed in the ceilings. The shop used to sell freshly made shrikhand, or "mattha" to make your own at home. I remember the acrid, sour and pungent smell of yoghurt in its most concentrated form hitting my nostrils and staring in awe at the huge mesh awnings installed outside the store to keep the flies at bay.

My first attempt at making Shrikhand last week turned out to be not so daunting after all. I went all out and overdid the mango bit by adding mango pulp and fresh mango pieces. I am glad I did!
Click Here for the recipe.