Amrakhand or Mango Srikhand

I first tasted srikhand when i visited my cousins place in Ahmadabad with my brother. I relished it with Kadhi and puran poli. Now as being in pune i make it once or twice in 6 months or so. There are many flavors you can make srikhand one being kesar which you make with saffron, cardamom based and another one in summer is hapus or Alphonso mango srikhand. Its a very famous hung curd based desert in western india

Ingredients:

• 200 gms of hung curd (i use chitle as i prefer it most), you can use home made hung curd 
• 1/4 cup sugar free powder or 1/2 cup powdered sugar or as your sweet desire 
• 1/3 tsp cardamom powder 
• 1 Alphonso or any mango pulp just blend. Do not use any water
• Add milk as required if you find it very thick consistency

Optional : jaifal powder as i like its flavor

Process:
Take hung curd and sieve it through strainer into a bowl, then add powdered sugar. Mix it well gently and then add cardamom powder, mix it and then add mango pulp. After adding all mix it gently and then add milk if required if you find the consistency thick. Its optional. Store it in normal fridge.

Here in Pune they serve it with hot poori's but you can just eat it as a desert.