Prepare the milk for Dahi
The first step is to take prepare Curd. Here we have taken an earthen pot. You may use a wooden bowl, glass or metal bowl.
Pour warm milk in the pot
The milk must be boiled first and allowed to cool till its quite warm. Pour the warm milk in the bowl.
Add dahi to the milk
Here we add a culture or dahi to the milk. One or two spoon is enough to culture the milk. Close with a lid and keep it aside to set for 5-6 hours.
Dahi is ready
Once the dahi is ready, now its time to make chakka or hung curd from it.
Use a muslin cloth
To make chakka, use a muslin cloth. spread it over a bowl so the excess liquid accumulates on the bowl.
Place dahi on the muslin cloth
Put all dahi/curd over the muslin cloth. The porous cloth separates the water from the dahi.
Drain excessive liquid
Drain the excessive liquid present in the dahi using compression from hand. Tie it and hang it overnight. At least 7-8 hours is required to completely drain the liquid.
Chakka or hung curd is ready
After 7-8 hours, you will see the hung curd is ready. Place it over a bowl and open the muslin cloth.
Place the chakka over a bowl
The thick hung curd needs to be separated and kept on a bowl.
Add mango pulp/puree to the chakka
Its time to add the mango pulp or puree to the hung curd. You can use fresh mangoes and mash up the pulp to form a puree. You can also use frozen pulp available in stores to make amrakhand.
Mix it well
Mix the mango puree and chakka well. The ratio of mango puree and chakka depends upon how smooth you wish your puree to be. We suggest 1 part of mango puree in 2 parts of chakka to make a smooth amrakhand.
You may add sugar if you want more sweetness to your amrakhand. Use powdered sugar.
Amrakhand is ready
A freshly made Amrakhand is ready. There is no match to fresh Amrakhand. Relish with pooris and your meal.