Mango Shrikhand with Puri | Amrakhand | आम का श्रीखंड और पूरी | Chef Kunal Kapur Dessert Recipe

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 139.0K views Mar 21, 2023

Happy Hindu New Year! As we celebrate Gudi Padwa and Ugadi, it's time for new beginnings and fresh starts! And to celebrate in full swing, today I am sharing a must-have delicacy -Mango Shrikhand with Puri, a seasonal favourite to enjoy with family and friends. To make the perfect ‘zing’ for the shrikhand, I used the trendy purple colour Bajaj Carve Mixer Grinder featuring the powerful DuraCut® Blades* that come with LIFETIME WARRANTY* to grind cardamom and nutmeg into a fine powder. Adding a pinch of saffron (kesar), powdered sugar, and the cardamom-nutmeg mixture to the curd, we whisk it well to create the perfect plain shrikhand. But to make it even more special, I'm using Maharashtra's famous Alphonso mangoes to create Amrakhand!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Curd (दही) – 1 kg
Cardamom powder (ईलाइची) – 1 tsp
Nutmeg powder (जैफल पाउडर) – ¼ tsp
Saffron (केसर) – a pinch
Sugar, powdered (पिसी चीनी) – 250 gms
Mango pulp (आम की प्युरे) – 1 cup
Pista chopped (पिस्ता) – handful
Almonds chopped (बादाम) – handful

For Poori (400 gms)

Whole Wheat Flour (आटा) – 1½ cups/200 gms
Cardamom powder (ईलाइची पाउडर) – ½ tsp
Fennel powder (सौंफ पाउडर) – 1 tsp
Saffron, soaked (केसर) – a pinch
Semolina (सूजी) – 2 tbsp
Salt (नमक) – a pinch
Oil (तेल) – a dash
Water (पानी) – ¾ cup/175 ml approx
Oil (तेल) – for frying

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Mango Shrikhand with Puri?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.