Mango Shrikhand with Pooris (Aamrakhand)


Shrikhand is nothing but thick sweetened yoghurt which is a traditional sweet dish that seemed to have originated in the western part of India since it is popular in both Maharashtrian and Gujarati cuisine.  Aamrakhand is when shrikhand is combined with mango pulp.

Shrikhand I love love love. But with a caveat – it has to be ‘home-made’. I absolutely detest store bought shrikhand because they have too much sugar -way too sweet! So sweet that it masks whatever flavor is in it! And it is actually so easy to make your own shrikhand.  Just a little bit of advance planning – you need to ‘hang the yoghurt overnight’ to drain the excess water and for it to develop a slight sourness. Once you do that just mix the thickened and soured yoghurt with some sugar and whatever flavor you like.  Mango happens to be my favorite! But cardamom is equally good too! And best way to have them – with fresh hot deep fried pooris!  Comfort food at its best!  Some folks like to eat shrikhand just as dessert at the end of a meal (that would be my husband) but me like ’em with ma ‘pooris’ as part of the main course! Yum Yum good! 🙂

Mango shrikhand with Pooris (Aamrakhand)

  • Time: About 15 minutes, excluding hanging time
  • Difficulty: Easy
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 This recipe makes about 1 and a 1/2 cup of shrikhand or 3-4 servings as a dessert


  • 3 cups plain whole milk yoghurt (thick Dahi)
  • 1/2 cup superfine or powdered sugar
  • 2 tbsp mango pulp or 1 tsp powdered cardamom
  • 1 tbsp chopped pistachio nuts


Place a superfine cotton / muslin or a double layer cheesecloth on top of a large bowl and add the yoghurt on top of the cloth.  Tie the ends of the cloth together gently yet firmly (such that no yoghurt escapes). You can then hang the yoghurt in tow different ways – you can either hang the cloth bundle on top of your sink faucet or you could tie this onto the end of a wooden spoon and then place the spoon horizontally on top of a large pot such that the cloth bundle with the yoghurt lays on top of the pot. Let it hang overnight (or about 8 hours).

Take a large mixing bowl and add the thickened yoghurt and the sugar to it and either hand whisk using a whisk or you can mix using a hand blender for a couple minutes until smooth and creamy.

Now add the flavor you want – either mango or cardamom and again mix until well blended.

Top with the pistachio nuts.

For making Pooris:

Follow my recipe for making rotis except make small rounds each time (you can either cut exact rounds using a round cutter or you can just slightly smaller rounds than rotis)

Deep fry the pooris one at a time in oil. Drain on paper towels to remove extra oil.


This is how the ‘hung’ yoghurt looks like after 8 hours.


Transfer to a mixing bowl and add the sugar.


Whisk with hand using a spoon or mix using a hand mixer until smooth.


Add the flavor and mix again.


Mix until smooth and creamy.


Serve garnished with pistachio nuts on top!

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Eat with fried pooris!




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