Amrakhand, Mango Shrikhand / Mango Flavored Yogurt Frosting
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Mango Shrikhand is a very common yogurt based dessert. We Gujaratis usually team it up with pooris, kadhi etc. to create a sumptuous main course you will love to dine on. This time I have used mango shrikhand as a frosting in my chocolate cupcakes that I recently made and I am happy with the outcome. This recipe is amazing and very easy to make. It is thick, creamy and delicious, once you taste you can just go on and on ……
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Ingredients
- 2 cup hung curd chakka
- ½ cup powdered sugar
- ¾ cup mango pulp fresh
- ½ tsp cardamom powder
- pinch nutmeg powder jaiphal
- 1 tbsp milk
- Few saffron strands
- Almonds or pistachios or sprinklers, optional
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Instructions
- In a bowl, combine milk and saffron, mix well. Since the milk is warm, saffron will infuse its color immediately. Keep aside.
- Take the peeled mangoes chop them into small cubes and make the puree or you can use store brought canned puree or if you have stored in the freezer for round the year as I do.
- In a deep bowl, place the hung curd and whisk well.
- Add mango pulp and powdered sugar and mix well.
- Add saffron milk, cardamom powder, nutmeg powder. Stir it well using spatula till everything is incorporated well. Do not stir vigorously or you will get runny or thin consistency.
- Refrigerate for at least an hour before serving.
- Garnish with nuts or sprinklers and serve chilled.
Notes
- I have used this creamy shrikhand for frosting chocolate cupcakes and I must say it was awesome!!! Chocolate and mango shrikhand is perfect when you don’t want to make butter cream or ganache frosting.
Recipe Nutrition
Calories: 294 kcal | Carbohydrates: 65 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.03 g | Monounsaturated Fat: 0.1 g | Cholesterol: 4 mg | Sodium: 111 mg | Potassium: 328 mg | Fiber: 0.4 g | Sugar: 63 g | Vitamin A: 1444 IU | Vitamin C: 9 mg | Calcium: 262 mg | Iron: 8 mg
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