Aam Khand

Aam Khand is basically the same as Shrikhand, as we all know the only difference is Mango Pulp... I first tasted this when I was in school, a Gujarathi friend of mine (Dipti Pujara), used to bring Aam Khand as Chappathi's side for her lunch... I instantly became a fan of Aam Khand, later at college another Gujarathi friend of mine (Mona Ganatra) had brought Shrikhand after their New Year celebrations... I asked her for the recipe and ever since then I started making them for chappathi's but no one other than my lil brother likes Aam Khand...

For more Aam Khand pictures from my kitchen please visit My Other Blog



Ingredients:

Yogurt - 1 1/2 cups
Ripe Mangoes - 1
Cardamom - 2 pods
Saffron - a few strands
Water - 2 tbsps
Sugar - 2-3 tbsps (optional)

Garnishing:

Nuts - few
Saffron - a few strands



Method:

1. Wash, dry and peel Mangoes, deseed and make a puree without adding any water or milk.
2. In a dry cloth (Muslin/cheese cloth, I used Organic cotton towel) pour the Yogurt, tie and hang it allowing the water to drip. Time, depends on what Yogurt is used, I used Yogurt, (homemade) made from 1% Milk it took nearly 5 hrs for all the water to drain. Greek Yogurt is creamy and hence many prefer it for the taste.
3. Powder the Cardamom discarding the peels. Heat 2 tbsps of Water add the Saffrons, let it sit for a few mins.
4. Mix all the ingredients, if you are a sweet lover add Sugar and check for sweetness.
5. Top with Nuts and Saffrons, serve chill.

Note: I did strain the Yogurt since it was homemade.

Aam Khand goes to Eating with the Seasons hosted by Maninas

And to Refreshing Drinks - RD for Summer hosted by Chandrabhaga

The picture goes to Jugalbandi.