Amrakhand
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Amrakhand is a majestic, thick, and profoundly aromatic Western Indian dessert celebrated for its blend of strained yogurt and fresh mango pulp. This recipe features silky 'Chakka' mixed with Alphonso mango puree, flavored with saffron, cardamom, and nutmeg. Known for its ritual significance during Gudi Padwa, it represents the pinnacle of seasonal Maharashtrian and Gujarati confectionery. Its taste is intensely sweet and fruity, with the yogurt providing a unique professional-grade tangy core. This dessert is a mandatory favorite for festive lunches and is often served with puffed puris. Best enjoyed chilled as a luxurious and comforting professional-grade treat.
Ingredients
Cooking Instructions
Tips & Secrets
- Using full-fat yogurt is mandatory for achieving the most professional-grade dense and rich Amrakhand.
- Ensuring the mango pulp is smooth and fiber-free is the absolute secret to achieving a superior professional-grade mouthfeel.
- Always add the sugar only after the Chakka is smooth to prevent professional-grade graininess.
- Chilling the dessert for a long time provide the essential professional-grade flavor development.
Nutritional Information(Per 1 bowl (150g))
280 kcal
6g
8g
46g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.