My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Mango Flavored Shrikhand/Amarkhand Recipe

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It is summer now, which means mango season in ON. Mango lovers can enjoy the mango as such or in many other forms. Dishes, desserts, milkshakes, smoothies and etc can be prepared from mango. Here is one such dessert, mango shrikhand.

Shrikhand is a famous dessert in North India. It is prepared from hung curd. It can be consumed as such also or flavors can be added. Mango shrikhand is also known as Amrakhand as it is prepared from mango. It is very easy to prepare.

Shrikhand is prepared from hung curd/yogurt. It is kind of thick lassi, but the texture and flavor will be different from that of lassi. Do try this mango shrikhand in this mango season and enjoy with your loved ones.

Check other mango recipes….mango jam, mango lassi, mango popsicle, mango milkshake, mango sauce, mango icecream, homemade maaza, mango curry, raw mango rice, aam panna and mango kulfi.

INGREDIENTS

  1. Mango puree – 3/4 cup
  2. Granulated sugar – 3 tbsp
  3. Saffron – 2 to 3 strands
  4. Almonds – (4-5)
  5. Cardamom powder – 1/4 tsp (optional)

PROCEDURE

  1. Place the curd in the middle of a muslin cloth. Tie it to get hung curd. Allow the water to drain completely from the curd.
  2.  Transfer the hung curd to a mixing bowl. Whisk it.
  3. Add mango pulp to it.
  4. Add sugar.
  5. Now, add cardamom powder.
  6. Mix it well.
  7. Add the saffron strands. 
  8. Give a gentle stir.
  9. Garnish it with grated/chopped nuts and serve chill.

NOTE

  1. Shrikhand can also be served without cooling.
  2. Any mixed nuts of your choice can be used to top the shrikhand.  Usually chiroli nuts/saara paruppu is used to garnish the shrikhand.
  3. Pulp from sweet mangoes suits best for this dessert. If the mangoes are sour, adjust it by adding more sugar.
  4. Any mango variety can  be used to prepare shrikhand.
  5. Fresh mango pulp gives better taste to this dessert. Readymade mango pulp from superstores can also be used.
  6. The fridge life of this dessert is 1-2 day(s).

Sweet From LeftOver Poori Recipe – Poori Payasam

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Pal Poori or poori payasam serves as a yummy dessert. It can be done from left over pooris or from fresh pooris. My mom used to prepare poori often in my childhood. She will prepare this dessert for sure every time. I love this sweet. Do try and enjoy this kheer.

The poori absorbs the milk and it will turn soft. It will melt in the mouth. The step by step procedure of pal poori is as follows

INGREDIENTS

  1. Poori – 4
  2. Milk – 1/2 litre
  3. Sugar – 1/2 cup
  4. Cardamom powder – 1/4 tsp

PROCEDURE

  1. In a pan, add milk.
  2. Bring it to boil.
  3. Meanwhile, Cut the pooris into small pieces.
  4. Now, add sugar to the milk and boil it for 5-7 minutes in low flame.
  5. Add the poori pieces and cardamom powder to it.
  6. Mix it well. Cook it for 5 more minutes.
  7. Serve it hot or chilled.

NOTE

  1. Ghee fired cashew nuts or almonds can be topped over the poori payasam for a rich taste.
  2. This dessert thickens when cooled.
  3. If doing from fresh pooris, allow them to cool completely before starting to prepare.

HOME MADE CONDENSED MILK

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It is festive time!!!!!!! We prepare sweets and confectioneries at home. Many dishes require condensed milk. It gives extra taste to the dish. If we add condensed milk instead of normal milk the dish becomes rich.

I used to eat the condensed milk as such. So tried it at home and it came out yummy. Kids will enjoy it for sure. It not only enhances the taste of the dessert it also becomes a dessert.

It is usually bought from shop. With little patience we can prepare it in home itself. It requires simple ingredients. The is recipe follows.

 

INGREDIENTS

  1. Full cream milk – 500 ml
  2. Sugar – 1/2 cup
  3. Baking soda – 1⁄4 tsp

PROCEDURE

  1. Heat milk in a pan.
  2. Add sugar to it and allow it to boil.
  3. Next add baking soda and mix it well. Keep cooking.
  4. Heat it in low flame and keep it stirring once in 2 minutes. Turn off the stove when desired consistency is obtained.