Mango Shrikhand – A Cool and Creamy Mango Yogurt dessert

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Happy April, new month and new festival to celebrate! Today we are celebrating Gudi Padwa, first day of the month “Chaitra” in hindu calendar, start of spring and beginning of a new year for the people of Maharashtra. Early morning we hang a ‘Gudi’ outside our homes which is a brass pot upside down on a long bamboo stick, adorned with a bright silk cloth, flower garland and a twig of mango leaves. It is a sign of prosperity and good things to come. Gudi Padwa is one of the four most auspicious days in the year. It is beginning of new harvest season and the air is filled with the aroma of ripe mangoes. To celebrate this auspicious day, we are making the authentic Mango Shrikhand (smooth, creamy, strained yogurt sweetened with mango pulp). It is one of our family favorite dessert and we always find reasons to make it through out the year. This probably is the easiest Indian dessert recipe that requires a few basic ingredients. The best part is that it can be made in advance and refrigerated for up to a month.

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Step by step recipe:

Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

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Gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator,in a colander, so the water can completely drain out.

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Empty thickened yogurt into a bowl.

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Mix well with a wooden spatula or whisk for 5 minutes until it is smooth.

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Stir in sugar and mix well for another 5 mins.

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Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill for an hour before serving.

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Recipe:

Prep time: 6 hours  Cooking time:0 mins    Total time: 6 hours

Ingredients:

2 lb regular plain yogurt
1-1/2 cup mango pulp
2/3 cup sugar
1 tsp saffron

Directions:
  1. Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
  2. Empty thickened yogurt into a bowl. Mix well with a wooden spatula or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
  3. Add mango pulp and mix well for another 5 mins. By this time the shrikhand should have turned into smooth and creamy consistency. Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.

Enjoy!

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