Take a boiler, add milk and boil on high flame. Lower the flame and let it boil more for 2-3 minutes. keep stirring at regular intervals.
1 liter Milk
Turn off and remove the boiler from the flame. Keep stirring and let it cool. transfer to a bowl and check the temperature with a finger. The temperature should be just a little above room temperature which is good to make curd.
add curd and close the lid for a few hours so that curd is formed from the milk. The time may differ on the room temperature around the location. for me, it took 5 hours.
2 tsp Curd / Yogurt
Take a clean cloth, place it on the sieve in the bowl. Transfer the curd on the cloth, close with the same cloth and leave it for 5-6 hours.
Transfer the curd in the cloth to a bowl. Whisk it for a few minutes. add Mango Pulp and mix it thoroughly.
1 number Mango
add sugar and cardamom powder. Mix them thoroughly. add more sugar if required depending on the curd and mango taste.
1 cup Powder Sugar, 1 tsp Cardamom Powder, 20 pieces Mango, 5 number Almond
add mango pieces and almonds. Mix them. Refrigirate for 2-3 hours. Serve chilled garnishing with Mango and Almond Pieces. Amrakhand is ready.
Video
Notes
Refrigerating and serving gives a better taste.Amarakhand can be stored in a refrigerator for 2-3 days.