Amrakhand from Activ Milk

Lets get a grip of this amazing amrakhand making process.

Amrakhand is a seasonal dish of summer. It is widely consumed in Maharashtra but it has gained wide popularity over the years. Here we are learning how to make amrakhand using Activ Milk

TIPS & NOTES

  1. You will need a full fat milk to prepare thick and creamier curd first.
  2. You can use fresh mangoes or frozen pulp. Frozen pulp can be used to make amrakhand all year long.
  3. Hung the curd overnight. At least 6-7 is necessary. It must get rid of all excess water.

Prepare the milk for Dahi

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

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

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

Dahi is ready

Once the dahi is ready, now its time to make chakka or hung curd from it.
Use a muslin cloth

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

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 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

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

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

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 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.
Sugar addition

Sugar addition

You may add sugar if you want more sweetness to your amrakhand. Use powdered sugar.
Amrakhand is ready

Amrakhand is ready

A freshly made Amrakhand is ready. There is no match to fresh Amrakhand. Relish with pooris and your meal.

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