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1 litre - milk (full cream)
2 - alphonso mangoes (pulp)
1 to 2 - alphonso mangoes (finely chopped)
200 g - ground sugar
A few drops - mango essence
1 tsp - fresh curd
How to Make Mango Shrikhand
Boil the milk and cool it till it's lukewarm.
Add 1 tsp of fresh curds to the milk.
Mix it well and keep it aside so it sets for 7 to 8 hours or overnight.
Once the curds set in, tie it in a fine muslin cloth to drain out the excess water.
The remaining curds in the cloth are the base for the shrikhand.
Mix the curds and sugar in a big steel bowl and beat it well to get a smooth consistency.
To make amrakhand:
Strain the mango pulp.
Add the pulp to the shrikhand and mix it well.
Add chopped mango pieces and mix it gently.
Let it cool in in the refrigerator for 2 to 3 hours.
Garnish it with some more mangoes.
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