Amrakhand 2-4 portions


500 g thick natural yoghurt (or 250 g hung mixed with 250 g normal)

20 g icing sugar

¼ TL Cardamom powder

1 tsp roasted flaked almonds

½ Mango, 1 cm high diced (or seasonal fruit)

A few drops of rose water

1 pinch of saffron soaked in 1 tablespoon of milk


Pomegranates fruits

1 teaspoon chopped pistachios 

Mango pulp



  1. Place a sieve on a bowl and line it with a piece of muslin fabric. Add the 250 g yoghurt to the muslin and leave in the fridge for 6-8 hours or overnight until all excess liquid has drained away. Then add the normal 250 g yoghurt to the hung thick yoghurt and mix well to obtain a creamy consistency. 
  2. Carefully mix sugar, cardamom, almonds, diced mango, rose water and saffron milk with the yoghurt in a bowl. Pour the yoghurt cream in 2-4 bowls, decorate creatively with mango pulp, the pistachios and pomegranate. Cover and place in the refrigerator for at least 1 hour.