Gujarati Thali with Amrakhand

Sometimes it takes just one dish to inspire you to create a feast and in this case it was the divine bowl of Amrakhand. Just a week after Diwali and this was a perfect dessert with the right amount of tanginess and sweetness and flavor from the mangoes. Shrikhand pairs well with any potato vegetable, weather its jeera aloo or this type of potato with gravy. Shrikhand and poori is another heavenly combination. 

The components of this thali are:  

Pooris

Bhaat (Rice with peas)

Rasawala bateta nu shaak (Potato Stew)
Shimla Mirchi lot vali (capsicum with gram flour)
Fangavela Mag (Sprouted Moong)
Methi wali Kadhi (Kadhi with fenugreek)
Amrakhand (Mango Shrikhand)
Boondi Ladoo
Patra   
Sing Chutney (Peanut Chutney)

Keri Gunda nu Athanu (Pickle)

Salad

Adad no papad (Urad daal papad)

Chaas (Buttermilk)

Here is the recipe for the Amrakhand: 

Ingredients:

4 cups fresh homemade curd (not sour)

1 cup powdered sugar, loosely packed

1 tablespoon fresh cream (optional)
1/2 cup Alphonso mango pulp (Fresh is best, but canned will also do)

1/2 teaspoon cardamom powder

1 tablespoon chopped nuts

Put the curd into a fine mesh sieve and let it drain for 5-6 hours, preferably overnight in the refrigerator. Put a container below to collect the liquid and cover it so it doesn't dry out. You can also tie it in a muslin cloth and let it hang for 5-6 hours. 

Take the drained out curd, called chakka, and beat it well with a whisk. Add sugar, Alphonso pulp and cardamom and mix well. Garnish with nuts and serve chilled.

For more notes and details, take a look at this Shrikhand recipe.