This is a fruity version of the Shrikhand recipe I had posted some time back. For Amrakhand, just add 8 oz of Mango Pulp to the recipe (ie half of the 14 oz can - I don't know if you can get a smaller mango pulp can). Alternatively you can puree 1 - 14 oz mango slices can. Works better, but since I had pulp on hand, used it for this recipe, nothing like fresh mango though, for this recipe you can add 4 sliced mangoes. Adjust the sugar as per need because sometimes the canned mango pulp can be little more sour.
Plain yogurt (for chakka - that's what we call the strained yoghurt) - 2 lbs container (Used two 2 lbs Dannon), Sugar - (typical ratio: 1 cup chakka : 1 cup sugar - but adjust sweetness according to your own preference), 8 oz Mango Pulp, 1/4 tsp - nutmeg powder (best if freshly grated), Cardamom - crushed, 5-6 pods.
Usually I strain the yoghurt overnight. Place a cheesecloth/thin soft towel or cloth in a strainer with a bowl underneath. Pour the yoghurt in it. Tie up the cloth and hang it (idea is to strain out all the water from the yoghurt) on a banana holder/your kitchen sink tap (keep a bowl underneath to catch the dripping water - my mom re-used this water to knead doug because it has lot of nutrients). The Chakka/strained yogurt looks like this:
The next day, place the strained yogurt, mango pulp and sugar in a bowl and mix it thoroughly. Typically I use a hand mixer - saves time and effort. When the sugar dissolves, add the nutmeg powder, crushed cardamom and mix again with a spoon. Chill and serve!!
I am sending this recipe off to Kaarasaaram's Healing Food - Mango Event originally started by Siri.