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amrakhand mango shrikhand poori recipe

Amrakhand (Mango Shrikhand) With Keto Friendly Poori

Amrakhand or Mango Shrikhand, a yogurt based dessert from Maharashtra -With Keto Friendly Poori that is pooris made by using low carb flour
Recipe Cuisine Indian
Keyword Mango Shrikhand Poori
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Author Sukanya Ghosh

Recipe Ingredients

Amrakhand / Mango Shrikhand :

  • 3/4 cup Mango pulp or puree, freshly extracted
  • 3 cups Curd / yogurt plain, homemade , approx 400 gm
  • Saffron : a large pinch
  • 1 tsp Cardamom powder
  • Sugar as required as per the sweetness of the mangoes.

Keto Poori

  • 1 cup Low carb flour / keto flour
  • Ghee : 1 tbsp
  • Salt : a pinch
  • Warm water as required for kneading
  • Sunflower / peanut oil for deep frying

Recipe Instructions

Amrakhand / Mango Shrikhand

  1. My homemade curd is very thick set and creamy. So the yield is very good. Very less water drains out of it. Use only thick set curd for the recipe.
  2. Line a bowl with muslin cloth and pour the curd into it. Do not squeeze.
  3. Tied it gently and hung it overnight or for 3-4 hours.
  4. The water will drained out slowly and you will get thick creamy curd called CHAKKA.
  5. Next pour the hung curd on a wide bowl, add the mango puree , cardamom or nutmeg powder, powdered sugar if you are using and whisk it very well with the help of a balloon whisk.

  6. Mango shrikhand is ready.

  7. Please Note - I do not use a blender for the recipe but you can.
  8. Also - Mangoes that I have used here were very sweet and juicy. So I have not added any sugar.
  9. Add a pinch of saffron to the shrikhand and garnish with chopped pistachios if you desire so.

Keto friendly poori

  1. To the flour, add salt and rub the ghee till it looks like a bread crumb.
  2. Knead the dough by pouring warm water gradually and little at a time to make soft and pliable dough.
  3. Cover and keep the dough for 20 minutes.
  4. Heat enough oil for deep frying in a kadhai.
  5. Pinch out small balls from the dough.
  6. Grease the work surface and rolling pin slightly .
  7. Roll out small disc (around 3 inch) and once the oil is hot enough, slide the disc gently into the hot oil.
  8. Use a slotted spoon and fry the pooris on medium heat till they are puffed up beautifully.

  9. Slot them out on kitchen towel.
  10. Repeat the process with the rest of the dough.
  11. Serve these keto friendly poori with mango shrikhand