Shrikhand has been referred to as “Shikhrini” in the Sanskrit literature. According to Jashbhai B. Prajappati and Baboo M. Nair, it originated in ancient India, around 400 B.C.E.
In Maharashtra, Mango Shrikhand is known as Amra-khand. Thin Shrikhand (Milk or Water added) is known as ‘Piyush’ in Maharashtra.
- 1 Ltr Full Fat Milk
- 1 tablespoon Curd
- 200 grams Sugar (to taste)
- 2 cup Mango Pulp (Pref. Alphonso)
- 1 cup chopped Mango (Pref. Alphonso)
- Take a cheese cloth and put all Curd in the cloth
- Wrap the cloth
- The water will drain out from the Curd through the cloth
- What will remain is full fat hung curd
- Take a big vessel and put hung curd in it
- Add ¾ the of Sugar and mix with curd
- Ladle till sugar melts
- Taste it for sweetness
- Add sugar if required and again mix well till the sugar melts
- Add Mango pulp and mix well
- Mango Shrikhand is ready
- Garnish it with mango pieces and serve chilled
This is an Indian sweet usually taken with the main food, however no bar to have it anytime the day. This curd based preparation is good for the stomach.