Alphonso mango with thick creamy yogurt – divine delight!
Admittedly, my whole family has a sweet tooth – I just have the biggest! Whenever my mom asked my preference for dessert I answered with only one word – Amrakhand. Alphonso mango pulp mixed with very think yet very smooth yogurt and sugar with some cardomom and saffron, who wouldn’t like it? For me it’s simply a divine pleasure!
It’s very famous in Pune and other parts of Maharashtra. Gudhi padwa (Hindu New Year) was the perfect occasion to prepare this special dessert at home. Making this at home does have some challenges but those are worth the efforts!
[purerecipe]
Method:
Take out the yogurt onto a sufficiently large cheesecloth. Tie the ends tightly and hand it to drain excess water for about 8 to 10 hours. Keep a bowl to collect the whey that drips out. Empty the yogurt onto a sufficiently large cheesecloth. I kept it overnight.
Next morning, I transferred it in refrigerator and kept it between several layers of newspaper on a large plate. Place something heavy on top. Keep it for another 2-3 hours.
This gives a think and firm yogurt called “chakka”.
Then transfer it into a large mixing bowl.Add 1/2 cup mango pulp and 1/2 cup sugar. Mix well. Leave it for 10 minutes until sugar dissolves. Add pulp and sugar as needed. Add cardomom powder, saffron and charoli if you like.
I used hand mixer to dissolve the lumps but food processor works as well. In india we use, pooran machine (food mill) to make chakka smoother before adding mango pulp.
Serve chilled with hot puries!
Sending this to Nupur
