1 litre - milk (full cream)
2 - alphonso mangoes pulp
1 to 2 - alphonso mango (finely chopped)
app 200 g - ground sugar (or as per taste)
few drops - mango essence
1 tsp - fresh curd
Boil the milk. Remove from gas.
Cool till lukewarm.
Add 1 tsp fresh curds to the milk.
Mix well and keep aside to set for 7 to 8 hours or overnight.
Once the curds sets tie it in a fine muslin cloth to drain out the excess water.
The remaining curds in the cloth is the base for the shrikhand.
Mix the curds and the sugar in a big steel bowl and beat well to a smooth consistency.
To Make Amrakhand:
Strain the mango pulp.
Add the pulp to the shrikhand and mix well.
Add chopped mango pieces and mix gently.
Chill in the refrigerator for 2 to 3 hours.
Garnish with some more mangoes.