YOGHURT AND MANGO TART / AMRAKHAND TART

This is a Gujarati sweet dish. I learned many Gujarati dishes from my friends in Kenya. Gujarati food is very tasty and has lots of varieties in sweet and savory.

When I was living in Kisumu, Kenya, I was living in a flat with my family in a big building. Most of the families in the apartment complex were Gujaratis. Throughout the day, the ladies were busy in making lots of papads and savory dishes. I was also a housewife at the time because I had decided to take care of my two small kids, I had plenty of time to learn and try new Gujarati items. This recipe is one of them.

When I ate Shreekhand for the first time, I really liked it and was very much interested in learning the process of making it. When one of my neighbour friend from the apartment complex taught me how to make it, I realized that it is a very simple dish to make which actually does not require any cooking at all. The main ingredient is Dahi (Yoghurt).

I love mangoes and all dishes made with mango. It is a superfruit, which is used in many recipes in Indian cuisine. Starting from raw mango to full ripe ones, we use them in our kitchen to make many types of pickles, chutneys, sweets and even use them in curries.

I have already posted few recipes of mango like mango pickle, mangosmoothie, mango trifle and mango Jam.

When this dish is made with only yoghurt (dahi) and sugar it is called shreekhand, and when mixed with mango it is called amrkhand.

RECIPE

INGREDIENTS

• 500 grams Full Cream Yoghurt (Dahi)
• 500 grams pureed mangoes
• 300 grams castor sugar
• ½ tsp nutmeg powder (optional)
• 50 grams sliced almonds OR pistachios
  For graham cracker crust
  
• Two cups graham/digestive cracker (Finely crushed)
  
• 1 cup sugar
  
• 8 tbs butter

METHOD

For the crust

• Mix graham cracker, sugar, and butter thoroughly.
• Press mixture into small individual pie trays (3 inches)
• Bake in the oven for 6-7 minutes to 180 degrees C.
• Cool it well.

FOR MANGO AND YOGHURT/AMRAKHAND

• Take a white, clean muslin cloth, spread the cloth inside the big sieve or stainer, now pour the yoghurt carefully in it.
• Tie a knot on top or put a thick rubber band to seal the top.
• Now hang the muslin cloth on top of the kitchen sink with a tap, so that all the water can drip off the yoghurt.
• Leave a container under it to collect the water, it can take 4-5 hours to remove all the water from the yoghurt and the only cream will be left in the muslin cloth.
• Now remove the cream of the yoghurt in a glass bowl, add sugar, pureed mango, nutmeg powder, and pistachio.
• Mix well and put it in the fridge.
• When the crust is cold, fill it with yoghurt and mango mix and decorate with pistachio.
• Serve chilled as dessert after the meals.

I am sending this recipe as my blog post to Meatless Monday, and with Hearth and Soul blog hop, and with Wordless Wednesday, and with Waywow link up, and with Tasty Tuesday link party and with What do you do this weekend, and with Full plate Thursday, and with My two fav things on Thursday, and with Food and fitness Friday,and with Real food Friday, and Friday free for all, and with WayWow link party, and with Tuesday tutorial, and with Cook blog share, and with Happy healthy and Green party, and with Fiesta Friday with co-host Suzanne and Zeba, From the archives Friday, and  with Sunday Fitness and Food link.