Aamrakhand

By Hebbars Kitchen · 20 min

Ingredients

Instructions

1. Take thick, creamy hung curd (chakka) and whisk it until smooth and creamy.
2. Add 1 cup mango pulp, ¼ cup powdered sugar and ¼ tsp cardamom powder, and mix until the sugar has dissolved into the curd.
3. Soak a few saffron strands in 2 tbsp warm milk to make saffron milk, then add it to the curd.
4. Fold in the chopped almonds and pistachios gently.
5. Transfer to a serving bowl. Serve straight away or refrigerate until needed.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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