Mango Shrikhand / Amrakhand / Mango Mousse in Desi style

India is a land of amazing diversity,be it in languages , clothing , food , customs and traditions. The vast array of cultural experience that India offers is overwhelming. I hail from Gujarat , the land of the Asiatic Lions , Mahatma Gandhi's birth place, business-mindedness , embroidery , Bandhej , Kesar Mangoes and Narendra Modi. Gujarat offers a wide variety of food and a Gujarati meal is perhaps the most comprehensive meal as it offers everything ranging from 'roti' (bread) , 'shaak' (curry) , 'daal' (lentil soup) , 'bhaat' (rice), 'kachumber' (salad) and 'chaas' (buttermilk). On special occasions sweets such as 'barfi' (fudge) , 'kheer' (rice pudding) , 'Gajar no halvo' (A dessert made of grated carrots , cooked in milk , mixed spices and sugar) , 'Shrikhand' (A form of mousse made out of hung curd , sugar and can be tailored to be of different flavours). 

I had guests at my place who hail from the Southern belt of India, a while ago. The couple was raised in Mumbai and hence had a good deal of exposure to Gujarati food and people owing to the sizeable Gujarati population settled there. I called Archana (the friend whose family I was to have over) to ask if they had any food preferences or allergies , she expressed her love for Gujarati food and Shrikhand in particular. I honestly didn't know to make it as way back in India I enjoyed the store bought one and the one that my mother crafts to perfection . I did know the theory a bit , but the practical was far from my knowledge and hence I called my mum and she gave me this very wonderful recipe that I modified a bit (No I don't follow rules at all , I bend them every time !). She gave me the recipe to make Elaichi Shrikhand (Cardamom flavoured Shrikhand) while I actually tweaked to make it into Mango Shrikhand or Amrakhand ! This is how to whip a delicious , creamy Shrikhand . 

Serves : 6-8 people 

You will need 

1.2 kgs of yoghurt 
1 cup of Sugar (This may vary depends on how much sweet you would prefer)
8-10 strands of saffron
1 tablespoon of warm milk
2 teaspoon of pistachio-almond-cashew-cardamom-nutmeg powder.
1 cup of Mango pulp

How to put it together 

Hang yoghurt in a clean , muslin cloth till the water is completely drained. It would take about 8 hours for the water to drain. I usually tie the cloth on the kitchen tap , but if the weather is hot it is good to keep this in the refrigerator.

Soak saffron in about a tablespoon of warm milk . Let it stand for sometime , mix this with fingers , milk will turn yellowish if the saffron strands are mixed well

When the water is drained , one would see a creamy texture. Add the dried nuts powder , sugar , mango pulp , saffron mix .Beat well with an electric hand blender (Trust me,using this makes life much easier!) till the sugar dissolves completely. Add more sugar , mango pulp and dried nuts powder if you wish to.

Garnish with pistachio , cashew and almond slivers , serve cold.