I thought I had tried yogurt in all of its various sizes, shapes, and colors. That is, until I found Amrakhanda. As part of my latest mango series, I got the chance to make and try Amrakhanda for the first time. Amrakhanda is a type of shrikhand – a sweetened, flavored yogurt dish that’s super popular in western India states like Gujarat and Maharashtra.  

Traditional shrikhand is flavored with a light combination of cardamom, saffron, and nuts, but there are tons of other variations to try. Mango shrikhand, also known as Amrakhanda, just so happens to be a favorite of Bhargavi Pande, who shared this recipe as part of my latest mango series. During her summer vacations as a kid, Bhargavi’s grandmother would whip up batches of homemade Amrakhanda using fresh mangoes that she peeled by hand and then pureed. Her grandmother’s Amrakhand was so good that her cousins would actually fight over the helpings. And after trying it for myself, I’d say it’s worth fighting for.  

Translated as, “mango sugar candy,” Amrakhanda definitely lives up to its name. Yogurt is strained by hand until you’re left with only the thickest curds. Powdered sugar, spices like green cardamom, and mango puree are then blended into the yogurt. With its velvety texture, Amrakhanda feels like a decadently sweet dessert. However, it’s most often served with a side of fresh poori and can be enjoyed as an afternoon snack or breakfast dish.  

Amrakhanda is surprisingly so simple to make, but I think I may have cracked two easy ways to make it faster. First, even though Bhargavi’s grandmother peeled and pureed her own fresh mangoes, I can truthfully say that store-bought mango puree works just fine. Now, the second tip may be a little blasphemous for the shrikhand purists. The hand-strained yogurt is certainly what gives Amrakhanda its creamy, silky texture, but it’s also hard work. In my opinion, Greek yogurt could achieve a very similar texture with a lot less labor. Anything to make Amrakhanda easier to make, right? Because as Bhargavi says, we should all, “Cherish the specialness that Amrakhanda brings.”