I have posted an amrakhand recipe before. This was the first time I made it with Greek yogurt. Also, I found a can of Alphonso mango slices in the Indian store, I used that in this recipe as I wanted a thick shrikhand rather than a runny one. Here's how I made it:
1 32 oz container of plain Greek yogurt
1 can Alphonso mango slices (replace with any other kind of fresh mango or mango pulp if desired)
1/2 cup sugar (adjust per sweetness of mango)
1/2 tsp cardamon pwd.
pinch of saffron
pistachios to garnish
Empty the yogurt onto a sufficiently large cheesecloth. Tie ends loosely and hang up to drain. I hung it up overnight in my fridge. Keep a bowl to collect the whey that drains. Though this is not used in the recipe, you can use it in your roti dough.
Next morning, place the drained yogurt, along with the cheesecloth covering it, between several layers of paper towels. Place this package between few newspapers on a plate and top with something heavy, like the can of mango I used here. Keep in the fridge again for 2-3 hours. This gives really thick shrikhand.
Thereafter, put the well-drained yogurt, drained mango slices (or pulp), sugar, cardamon pwd and saffron in the food processor and whip well till blended. Taste and adjust sugar as desired. Empty into a bowl, top with chopped pistachios. Chill till ready to serve.
Enjoy with hot puris.
This Amrakhand goes to the Flavors of Maharashtra event at Seduce Your Tastebuds. This event was started by Naina.