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Thursday, September 5, 2013

Mango Yogurt Delight - A New Take on Aamarakhand


Mango Yogurt Delight - A New Take on Aamarakhand

My younger sister who is enjoying her time at home is quite excited about trying new recipes these days. For the couple of days I was there some time back, she pestered me to teach her something new. So, you see I had to play my part of being an elder sister. But, she made my task even easier. She told me exactly what she wanted to learn and one of her requests was learning how to make Aamarakhand. My mom had bought a large local mango and set a good quantity of yogurt to set the stage.

Making Aamarakhand is one of the simplest Indian desserts. The only tricky part is making the hung yogurt. It is time consuming but quite simple. So, if you are going to make this dessert, plan it in advance. While I was preparing to make this dessert, I decided to give this dish a new look. That's when the idea of making a trifle struck my mind. Lets see how I made it.

How to make hung yogurt?

Take a large sieve and line it with muslin cloth. Pour the normal yogurt over it and let it drain. You can keep the whole set up in your refrigerator over night. The yogurt will reduce to half its original quantity. If you are in a hurry, you can tie a knot in the muslin cloth and hang it on your kitchen sink tap. The whey will strain out leaving behind nice thick yogurt.

Recipe for Mango Yogurt Delight:

Serves 4:
Ingredients:

400 ml hung thick yogurt ( made from 800-900 ml normal set yogurt)
4-5 tbsp powdered sugar, adjust to taste
A few strands of saffron soaked in 2 tsp warm milk
Powdered cardamom, about 1/4 tsp

300-350 ml fresh thick mango puree
2-3 tbsp sugar, if needed

A few pieces of mango flesh and chopped pistachios for garnishing

If I were to make normal Aamarakhand, I would have stirred all the ingredients. Here, I went for layering instead. In 4 individual short glasses layer the yogurt mixture and mango purée alternately. Keep the yogurt mixture as the top layer. Garnish with mango pieces and pistachios. Keep in refrigerator till needed. Serve chilled,


**You can increase or decrease the quantity depending on the glass size. The one I used was a larger one and served good for two people.

Thank you for stopping by. Cheers!


4 comments:

  1. Very creamy and super delicious Jyothi, lovely dessert...

    ReplyDelete
  2. this is a easy desert.. i loved the layers & color of yellow n white

    ReplyDelete
  3. i loved the twist you've given to the dish by serving in trifle style :D
    gr8 !

    a very very good recipe.
    Loved it...

    ReplyDelete
  4. Wow, an elegant mango delight.. Rocking dish.

    ReplyDelete

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