Amarkhand

Summers hold very special memories for all of us. That time of the year, when making pickles, papads  and of course mangoes. Summer with cousins, extended family and mangoes are a yummy combination. Come mangoes, I like to try incorporating in many yummy foods. Other than eating it all by itself. Today, I am sharing recipe of Amarkhand.

Almost all marriages/ festivals this season is not completed without Aamras or Amarkhand, thanks to the king of fruits season. This is also a version of Frozen Yogurt, but with the goodness of mango pulp. The tanginess of the hung curd when blended with the sweetness of mangoes. 😛

Amarkhand

Serves: 4

Here’s the recipe:

Ingredients:

  • Hung curd: 1 1/2 cup Recipe here
  • Powdered Sugar: 1 cup  (see notes)
  • Cardamom powder: 1 tsp  (optional)
  • Mango: 1 medium sized

Method:

  1. Chop the mango roughly and blend till smooth.
  2. Take the hung curd in a bowl, add the powdered sugar and beat till it becomes smooth.
  3. Add the mango pulp and cardamom powder and beat with a electric beater or egg beater for 5 minutes.
  4. Refrigerate and serve chilled with poori or as dessert.

Amarkhand

Notes:

Adjust sugar according to the sweetness of mangoes. If the mango is sweet reduce the quantity of sugar and vice versa.

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