Crafting The Mango Base
Embark on your Aam Shrikhand journey by preparing a vibrant mango pulp. Begin by peeling and roughly chopping three ripe mangoes, then combine them in a pan
with half a cup of sugar and one and a half tablespoons of water. Allow this mixture to cook gently over medium heat for approximately five to six minutes until the mangoes are tender. Once cooked, use a hand blender to achieve a silky smooth puree. Continue to cook this pulp over low to medium heat for an additional two to three minutes, stirring occasionally, until it achieves a satisfyingly thick consistency. Transfer this luscious mango preparation into a bowl and let it chill in the refrigerator for about thirty to thirty-five minutes before it's ready to be incorporated into the main dessert.
Achieving Creamy Shrikhand
The heart of a perfect Aam Shrikhand lies in its creamy texture, achieved by using well-hung curd. In a clean bowl, place 600 grams of hung curd and whisk it vigorously until it transforms into a smooth, lump-free base. Gradually incorporate the chilled, prepared mango pulp into the whisked curd. Blend these two components thoroughly until they are perfectly combined, forming a rich and luscious mixture. The recipe suggests serving this delectable shrikhand chilled, so transfer it to your preferred serving bowl. For an extra touch of indulgence and visual appeal, garnish it with a sprinkle of cardamom powder, small cubes of fresh mango, slivered pistachios, blanched almonds, and a fresh mint sprig.
The Puri Companion
To complement the sweet and creamy Aam Shrikhand, Chef Ranveer Brar also outlines a simple method for preparing puris. In a mixing bowl (parat), combine one cup of whole wheat flour with salt to taste, one tablespoon of semolina, and a pinch of powdered sugar. Add one teaspoon of ghee for tenderness and mix these dry ingredients thoroughly. Gradually add chilled water, a little at a time, while kneading to form a semi-soft dough. Once the dough is ready, cover it with a damp muslin cloth and let it rest. When it's time to serve, take small lemon-sized portions of the dough and roll them out into thin puris. Heat oil in a kadai over medium heat. Carefully fry each puri until it puffs up and turns a beautiful golden brown. Drain the fried puris on absorbent paper before serving them hot alongside the chilled, refreshing Aam Shrikhand.
