Agro Cultures Updates, Admissions & Student Life

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AMRAKHAND (Mango Shrikhand)

Ingredients

Fresh mango pulp 200 gms

Hung Curd, 500 grams

Saffron strands A few

Warm milk 15 ml

Powdered Sugar 150 gms

  • Cardamom powder 6 gms

Nutmeg powder a pinch

Almond slivers 15 gms

Pistachio slivers 10 gms

Chef of the day: (Nigel Peter BCT&CA 5th sem )

Method

  1. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
  2. Place the hung curd in a deep bowl and whisk well.
  3. Add the mango pulp and powdered sugar to the hung curd and whisk again well.
  4. Add the cardamom powder, nutmeg powder, saffron-milk mixture, almonds and pistachios and mix well.
  5. Refrigerate for at least 1 hour. Serve chilled.