Mango Shrikhand with Walnuts and Pistachios.

Summer time calls for Mangoes. We all can eat them in any form, be it Aam-Ras or Mango Ice cream. Since Mangoes are coming in abundance and in all forms, I thought why not give it a twist and make “Mango Shrikhand”. To make this Shrikhand even more yummier and richer in taste, I decided to add “dry fruits”. Just by adding walnuts and pistachios, the recipe has got a new dimension and crunch to it.

My family is fond of munching dry fruits every now and then and it’s a good habit too. Since I love adding dry fruits to my recipes, I have been looking for a good online store, where I can have a huge variety to choose from and also the quality is top notch. Luckily, I stumbled upon Place Of Origin and I was awestruck. Oh Geez, it is like a disneyland for me. Since I love shopping online, finally I have got a new place to shop πŸ˜‰

For this recipe I have used Alphonso Mango and no additional colour has been added. You can use any Mango of your choice, but it should not be raw or sour. You can use any dry fruit of your choice. I have used “chashni” instead of powdered sugar, the reason behind is, chashni won’t spoil the Shrikhand in this hot weather.

Let’s get started.

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Mango Shrikhand with Walnuts and Pistachios.
οΏΌSummer time calls for Mangoes. We all can eat them in any form, be it Aam-Ras or Mango Ice cream. Since Mangoes are coming in abundance and in all forms, I thought why not giving it a twist and make "Mango Shrikhand". To make this Shrikhand even more yummier and richer in taste, I decided to add "dry fruits". Just by adding walnuts and pistachios, the recipe has got a dimension and crunch to it.
Course dessert
Cuisine indian
Prep Time 20 minutes
Servings
portion
Ingredients
  • 200 gm Hung Curd Yogurt / .
  • 50 gm Mango Puree
  • 1/2 teaspoon Cardamom Powder
  • 25 gm Walnuts Roasted
  • 15 gm Pistachios
  • 4 - 5 strands saffron for garnish
  • Mango pieces for garnish
For Chashni
Course dessert
Cuisine indian
Prep Time 20 minutes
Servings
portion
Ingredients
  • 200 gm Hung Curd Yogurt / .
  • 50 gm Mango Puree
  • 1/2 teaspoon Cardamom Powder
  • 25 gm Walnuts Roasted
  • 15 gm Pistachios
  • 4 - 5 strands saffron for garnish
  • Mango pieces for garnish
For Chashni
Instructions
  1. Make curd at home or can buy it from the market. It should be fresh and from good quality milk.
  2. Take curd in a muslin cloth, bring the four edges of the muslin together and tie one edge tightly around the rest, now gently press it so that excess water is drained out. Place a heavy bowl or lid on the muslin cloth and keep it in refrigerator for 6-7 hours or overnight. This will help in removing all the excess water.
  3. Once done, sieve the curd again through a strainer, as we want thick curd.
  4. Wash a big Mango, peel and cut few pieces in cubes. Keep it in refrigerator for 5-10 minutes and will use this for garnish. Make puree of rest of the Mango. Sieve the mango puree through a muslin cloth too. It will give us a creamy texture.
  5. Make chashni out of water and sugar. It should be thin and not very thick. Let it cool down. The idea behind using chashni and not sugar is, it will help in not making our Shrikhand sour. Since its Summer, this trick works amazing.
  6. Roast walnuts in a microwave or in a heavy bottom pan for about 2-3 minutes, till you get a nutty aroma. Keep it aside.
  7. In a big mixing bowl, take hung curd, mango puree and chashni. Mix all together.
  8. Crush few roasted walnuts and slice pistachios. Add these to the above mixture. Mix well and keep this into the refrigerator for at least half an hour. This will help in setting the Shrikhand.
  9. Serve Mango Shrikhand with fresh mango cubes and roasted walnuts and sliced pistachios.
  10. Garnish with saffron strands
  11. Serve Chill.
Recipe Notes

Enjoy Summer.

Happy Cooking!

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