Скачать с ютуб Amrakhand Recipe | Mango Shrikhand Recipe | आमराखंड बनाने का आसान तरीका | Chef Sanjyot Keer в хорошем качестве

Amrakhand Recipe | Mango Shrikhand Recipe | आमराखंड बनाने का आसान तरीका | Chef Sanjyot Keer

Full written recipe for Amrakhand Prep time: 5-10 minutes (excluding curd resting time) Cooking time: 15-20 minutes Serves: 5-6 people Ingredients: CURD | दही 1 KG MANGO | आम 4 NOS. (1 KG APPROXIMATELY) SUGAR | शक्कर 6 TBSP Method: Set a large sieve over a stock pot or any other deep vessel, then place a muslin cloth over it & transfer the curd into the cloth, Lift the muslin cloth & squeeze it gently & let the excess water drip off, then twist the cloth & place it in the sieve & keep some weight on the curd. Place this setup in the fridge & let it rest overnight, preferably for 12-15 hours. To make the mango concentrate, cut the mangoes & collect the mango flesh in a bowl. Transfer the mangoes into a mixer grinder jar & grind it into a fine paste. Set a pan over medium flame & add the mango pulp along with the sugar, stir well & cook until the mango pulp thickens & reaches a slightly runny jam kind of a consistency, this process will take upto 20 minutes, make sure you keep stirring it frequently. Once cooked switch off the flame, transfer the mango concentrate into a bowl & cool it down completely. Once rested take out the hung curd & transfer it into a sieve & strain it into a bowl. Further whisk the hung curd for 3-4 minutes, then add the cooled down mango concentrate & mix well, add the concentrate in 3 batches. Your delicious & rich amrakhand is ready, serve it chilled, you can garnish it with mango cubes, pistachio & dry rose petals #YFL #SanjyotKeer #amrakhand The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Hung curd 0:54 Aam process 3:01 Final process 6:20 Plating 8:47 Outro 9:31