Amrakhanda
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Amrakhanda

Many many years ago when I was still in school, summer holidays were largely spent at my aaji’s place (maternal grandmother) The colony where my grandma stayed had lots of kids my age, my mother never had to worry about keeping me occupied, there was always something to do – play hide n seek, seven stones (lagauri), roundus, house-house (my favourite as I always invited someone over to eat food), plucking raw mangoes from the neighbour's tree, aimlessly roaming around the colony, going to the polytechnic college ground in the evening, well you get the picture... we very occupied!
The only thing that would take away my attention from this busy schedule was 1) the postman; during our school days he bought in the results which I never really looked forward. I was what you can say a perfectly average student. 2) Big peti’s (boxes) of Alphonso mangoes arriving at home. The mangoes by default were either made into a sinfully delicious mango dessert or more often into aamras. The task of making aamras was left to the elders; we kids played an important role of relishing the mango seed and the skin. {In most of the Indian households, after the mangoes are squeezed of its pulp, the kids are given the seeds and the outer skin as it still had some pulp which could not be squeezed by had to eat/drink/ suck/relish}
Summer holidays were synonymous with mangoes; I cannot think of April and May without thinking of them. Even today when I called back home to wish everyone on the occasion o...

Gauri Shirke

Ingredients

  1. ½ cup sugar Powdered
  2. 1 tsp cardamom nutmeg of or 1/4th tsp of
  3. 2 tbsps almonds Chopped
  4. 2 tbsps pistachios Chopped
  5. 2 tbsps Chironji / Charoli
  6. No cooking time

Method

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    To make hung curd or chakka: Hung curd or chakka is nothing but yogurt from which excess water has been removed / drained off. To make it you will need a large bowl, a muslin cloth. Place the clean muslin cloth over the bowl and pour the yogurt in the cloth. Hang it till the water drains completely preferably over–night, place the bowl under the muslin cloth to collect the dripping water called whey. Do not discard the water strained from the yogurt; you can use it to knead the dough. Next mo...

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    Cut / grate 2 ripe Alphonso mangoes, sieve them through a strainer for a smooth texture and then add it to the mixer (alphonso works best but you can use any other variety available near you, adjust the sugar accordingly)

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    Add the powdered sugar, then the hung curd and give one whizz in the mixer until it’s smooth and creamy.

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    Remove in a bowl; add the cardamom or nutmeg powder, almonds, pistachios and Chironji / Charoli.

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    Mix well,  serve chilled with some chopped mangoes or just as it is!

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    Tips:

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    I have made this with tinned aamras, it turned out really delicious only the consistency was liquidity, not thick and creamy.

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    If your using any other variety of mango, you may need to increase the quantity of mango pulp to increase the intensity of flavour of mango in this dessert.

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    You can make this with tinned mango pulp.

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    You can add saffron as another flavour if you do not like cardamom or nutmeg.

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    You can also add raisins to amrakhanda.

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