{"id":442,"date":"2006-05-10T11:02:45","date_gmt":"2006-05-10T15:02:45","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/05\/10\/mango-shrikhand-aamras\/"},"modified":"2008-04-06T18:49:17","modified_gmt":"2008-04-07T01:49:17","slug":"mango-shrikhand-aamras","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/05\/10\/mango-shrikhand-aamras\/","title":{"rendered":"Mango Shrikhand (Aamrakhand)"},"content":{"rendered":"

Manasa of San Jose, CA, a reader of this blog, sent me “Mango Shrikhand” recipe along with photo for JFI-Mango<\/a> event. She wrote to me:<\/p>\n

“I make Mango Shrikhand quite frequently and when I saw the “Jihva for Mangoes” event on Mahanandi, it occurred to me that I should also share this with everyone. This is one of my well tried out recipes. My whole family loves it. I even make it sugar-free (replace sugar with splenda and it still tastes fantastic).”<\/em><\/p>\n

Manasa’s Recipe For Mango Shrikhand:<\/strong>
\n(to serve 2-4 people)<\/small><\/p>\n

Mango pulp<\/a> (sweetened kesar mango pulp) \u00e2\u20ac\u201c ½ cup
\nPlain yogurt – 1 cup
\nSour Cream (low-fat is good too) – 1 cup
\nFinely chopped walnuts and cashews – ½ cup (together)
\nSugar (or Splenda) – ½ cup
\n(Less sugar is okay as the dish gets sweetened from Mango)
\nCardamom powder – ½ tsp
\nSaffron soaked in 2 tbsp warm milk – a pinch.<\/p><\/blockquote>\n

1. Drain the water from the yogurt by tying it in a soft muslin cloth and hang it over the sink for at least 2 hrs.
\n2. Once all the water is drained from the yogurt, it automatically gets a creamy texture.
\n3. Mix the yogurt and sour cream thoroughly in a serving dish.
\n4. Mix in the mango pulp and sugar.
\n5. Check the sweetness and the flavor; add more sugar or mango pulp if needed.
\n6. Ensure that the texture of the dish remains creamy and not watery.
\n7. Mix in the chopped nuts, cardamom powder, and soaked saffron along with the 2 tbsp milk.
\n8. After mixing thoroughly, chill in the refrigerator for at least 3 hours before serving.<\/font><\/p>\n

\"Mango
\nMango Shrikhand (Aamrakhand) By Manasa <\/small><\/center><\/p>\n

Thanks Manasa for taking part in JFI-Mango<\/a> event and for this fabulous mango dessert recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

Manasa of San Jose, CA, a reader of this blog, sent me “Mango Shrikhand” recipe along with photo for JFI-Mango event. She wrote to me: “I make Mango Shrikhand quite frequently and when I saw the “Jihva for Mangoes” event on Mahanandi, it occurred to me that I should also share this with everyone. This […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84,107],"tags":[],"class_list":["post-442","post","type-post","status-publish","format-standard","hentry","category-mango","category-yogurt"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=442"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/442\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}