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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
Per Serving: 203 calories; fat 0.1g; sodium 11.4mg; carbohydrates 28.5g; protein 0.2g
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
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.
The milk must be boiled first and allowed to cool till its quite warm. Pour the warm milk in the bowl.
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.
Once the dahi is ready, now its time to make chakka or hung curd from it.
To make chakka, use a muslin cloth. spread it over a bowl so the excess liquid accumulates on the bowl.
Put all dahi/curd over the muslin cloth. The porous cloth separates the water from the dahi.
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.
After 7-8 hours, you will see the hung curd is ready. Place it over a bowl and open the muslin cloth.
The thick hung curd needs to be separated and kept on a bowl.
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 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.
A freshly made Amrakhand is ready. There is no match to fresh Amrakhand. Relish with pooris and your meal.
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