Rasgolla Amrakhand recipe is an amazing dessert to serve for this hot summer. Use sweetest mangoes to get the most of the flavour.
Mango season always brings out the best desserts in our home. Every year, I keep adding new mango recipes in the blog. You can also check out this page for all the recipes that are made using mangoes. (Just click on the sentence)
Pairing milk sweets and mangoes makes it so delicious. The mangoes lift up the sweet and the sweet lifts up the mango. Shrikhand is a super delicious recipe famous in Maharashtra and Gujrat. It is nothing but sweetened hung curd flavoured with cardamom. To amp it up, pureed mango is added to shrikhand, and the recipe is called as Amrakhand because of the addition of Aam.
You can serve it as it is or topped with saffron and nuts or in this case, with mini rasgollas. I also have a recipe for Rasmalai Shrikhand which is slightly different from this recipe.
Check out how to make the softest Rasgollas and Rasmalai from this video. This is easy to follow and gives you the best Rasmalai and rasgolla of all time.
Rasgolla Amrakhand Recipe – Mango Puree
The mango puree is the important ingredient of amrakhand. USe sweet ripe mangoes without fibre. It can give you the lightest delicious amrakhand. If the mago has lots of fibres, then it won’t be a good experience. You can pass the puree through a metal sieve to get rid of the fibres before adding curd.
You can either powder sugar, whisk it with the hung curd or add the sugar while making the puree itself.
Making the Hung Curd
You can make the hung curd previous day itself. Just line a sieve with a cotton cloth, pour the curd inside and refrigerate it overnight. This will also keep your hung curd cold and it won’t turn too sour. Make sure that the curd is nice and thick. Give it overnight to get rid of all the water content.
Instead of mixing everything with a spoon, use a hand whisk to make the amrakhand lighter. Keep whisking so that it incorporates a lot of air and the final dish is airy , light and melts in the mouth. Check out the small video from my Instagram account to know how easy it is to make Amrakhand.
There is nothing gorgeous than a bowl of Amrakhand topped with rasgollas and pistachios. This also makes an amazing part dessert. Make it the previous day, cover and set in fridge. It is easy to serve on party day.
If you love milk sweets, then this compilation of the best 20 Indian milk sweets will surely make you drool. Click on the image to read the post.
Rasgolla Amrakhand Recipe
- 150 gm Hung Curd
- 100 gm Mango
- 50 gm Sugar
- ½ tsp Cardamom Powder
- 8-10 Mini Rasgollas
- Pistachios for Garnish
- Grind mango, sugar and cardamom powder to a fine paste.
- Whip hung curd until smooth.
- Add the mango puree and whisk until combined.
- Use a spatula to fold the mixture.
- Transfer to two serving bowls.
- Top with 4-5 mini rasgollas and pistachios.
- Serve it chilled.