Mango Mania - Amarkhand (Mango Flavored Yogurt Cheese Sweetened with Xylitol)

Craving for some dessert, try this nutritious Amarkhand!! Amarkhand is an Indian Sweet Dish made with strained yogurt, mango pulp and by mixing it with sugar, saffron, cardamom and nuts.  Instead of the sugar, I have replaced it with Xylitol and you can absolutely not tell much difference in the taste of Xylitol on dairy based desserts. Xylitol is a sugar alcohol sweetener used as naturally occurring sugar substitute. In fact Xylitol doesn't cause any cavities like normal sugar and is safe for kids too.

I am holding off on those summer beverages and thought of posting my series of mango recipes. Summer is incomplete without mangoes and in tropical countries like India you get a variety of them. But in United States except for the Mexican variety and few of the Indian varieties you don't have much choices. Unless you have seen and tasted the Indian varieties of mangoes it is very difficult to comprehend what I am talking about. But these mangoes are good to go in variety of dishes like this and with still Summer around the corner, do try it out and let me know how you liked it.

Preparation Time -30 Minutes

Cooking Time - None

Serves - 2

Ingredients

Greek Yogurt - 2 Cups (16 oz)

Mango pulp(pureed) - 3/4 Cup

Powdered Xylitol - 1/4 Cup or more based on taste

Saffron - Few Strands

Warm Milk - 1 Tablespoon

Sliced toasted nuts- 1 Tbsp

Cardamom powder - 1/4 Tsp

Finely chopped mango pieces - 1/4 Cup  (optional)

Method

1) Place the yogurt in a cheese cloth and squeeze out the excess water from the yogurt.( Make sure you don't squeeze out the yogurt and only the water).

2) Place this cloth in strainer with a bowl underneath and set this aside for 30 minutes to drain any more excess water.

3) Soak the saffron strands in warm milk and set this aside.

4) Now take the yogurt from the cheese cloth and wrap it in paper towel and place a flat bottomed heavy weight object for 5-10 minutes. The excess water any left out will be absorbed by the paper towel. Repeat the process with another 4 to 5 towels and voila you will have the thick, creamy yogurt.

5) Now add the saffron soaked  milk, powdered xylitol, mango pulp, cardamom powder and the chopped nuts.

6) Chill it before serving and add chopped mangoes before serving.

Posted in: dessert, diabetic desserts, gluten free desserts, how to make amarkhand, how to make amarkhand using xylitol, mango shrikhand, xylitol