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Doodh Patti Chai

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Enjoy a cup of perfectly brewed doodh pati chai and feel completely refreshed. This unique Indian and Pakistani style tea is made with only milk (no water), black tea leaves, sugar and cardamom.

Two cups filled with light creamy chai placed on the saucers next to a small bowl of Indian sweet biscuits.

Recipe Summary: Doodh Patti Chai

  • ✅ Recipe Name: Doodh Patti Chai
  • 🕒 Ready In: 7 minutes
  • 👪 Serves: 2 cups (easy to scale)
  • 🍽 Calories: 211 per serving
  • 🥣 Main Ingredients: Milk, black tea, sugar, cardamom
  • 📖 Dietary Info: Make-a-head friendly, good for all ages
  • ⭐ Why You'll Love It: At a quick 7 minutes, this version has a silky and deep flavour similiar to what you would find in-country on the roadside.

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Doodh Pati Chai with That Rich Dhaba Style Taste

Doodh pati chai is the kind of tea you make when you want something a little stronger, creamier, and more satisfying than regular chai.

Unlike masala chai, this version is made without water, so the tea brews directly in milk which gives it a silky texture and deeper flavour. It's similar to the version you'll find on the roadside or in dhabas.

I've gone easy with the spices, choosing to add flavour with cardamom only. However, you can add fresh ginger and other whole spices.

I love serving it with street style Indian snacks. It’s also perfect with oat whole wheat cookies or shakkarpara with jaggery, which honestly feels compulsory with doodh pati.

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Prepared and labeled ingredients of doodh patti chai on brown surface like milk, tea leaves, sugar and cardamom pods.

Black tea – you can use either tea bags or loose leaf.

Milk – Use full fat milk for extra creamy tea however I think skimmed works well too, particularly as this tea is made without any water.

Sugar – I use granulated sugar. Make sure you add the sugar once the tea is brewed to prevent it burning.

Cardamom – I recommend using whole cardamom as it releases a gorgeous aroma but a good cardamom powder works too. It’s optional.

How to make Doodh Patti Chai

I like to rinse my saucepan with water and I’ve found this reduces the chance of the milk burning.

The trick for doodh pati is to boil the milk alone until it comes to a rolling boil. Then add the tea leaves so they steep quickly and reduce the chance of burning. It’s essential to cook the milk to prevent it tasting raw.

Place the pan on medium heat. Add the milk and crushed cardamom pods.

Milk and crushed cardamom in a milk saucepan on stovetop.
  1. Step 1: Add crushed green cardamom to milk
Milk boiling in a milk saucepan over the stovetop.
  1. Step 2: Bring milk to boil
Loose black tea added to the boiled milk in a saucepan that is placed on the stove.
  1. Step 3: Add black tea leaves
Chai is boiling in a pan over the stovetop.
  1. Step 4: Simmer again

Once the tea has almost finished brewing, add the sugar and give it another minute or so to simmer.

Sugar being added using a spoon in boiling chai in the saucepan over the stovetop.
  1. Step 5: Add sugar
Chai being poured from the pan into clear glass through fine mesh seive.
  1. Step 6: Strain and serve!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Two cups filled with chai placed on the saucers next to a small bowl of Indian sweet biscuits.

Doodh Patti Chai

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Enjoy a cup of perfectly brewed doodh pati chai and feel completely refreshed. This unique Indian and Pakistani tea is made with only milk (no water), black tea leaves, sugar and cardamom.
Course Drinks
Cuisine Indian, Pakistani
Cook Time 7 minutes
Total Time 7 minutes
Servings 2 cups
Author Hayley Dhanecha

Ingredients

  • 2 ½ cup milk
  • 3 teaspoon black tea loose or tea bag
  • 2 teaspoon sugar
  • 4 cardamom pods lightly crushed

Instructions

  • In a heavy bottomed sauce pan, add 2 ½ cup milk and 4 cardamom pods, bring it to a boil.
  • Allow to boil for 3 minutes but keep stirring.
  • Add 3 teaspoon black tea and then boil a further 2-3 minutes. then add 2 teaspoon sugar and cook for a further minute.
  • Strain the tea and serve.

Video

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 117mg | Potassium: 505mg | Fiber: 1g | Sugar: 19g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 391mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Multigrain Atta Roti (Super Soft & Puffy)

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Here are my puffed up roti made with homemade multigrain flour (you can also use store-bought). I use 6 different flours - soya, chickpea, pearl millet, quinoa, sorghum and barley. You just need to make a big batch of multigrain atta and use daily.

I mix in 3 parts wheat flour to 1 part multigrain flour for super soft roti that's easy to roll.

A stack of Indian chapatis in a black round basket.
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Instant Gor Keri (Sweet & Spicy Mango Pickle)

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Gor keri is a traditional Gujarati sweet mango pickle, made with raw mango, jaggery, and gentle spices. It’s usually slow-cured under the sun for days - something my Grandma always did. This version skips the sun (very UK-friendly!) and comes together quickly on the stovetop, while still keeping nostalgic sweet and tangy flavour.

A jar of sweet and spicy pickle placed on the tray.
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Patra

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Here are my moist and glossy Patra made by rolling colocasia leaves with a sweet and sour gram flour mix. The rolls are steamed then I like to temper the cut pieces in oil and water, not deep fry. They're always the most popular part of my Gujarati thali!

Gujarati farsan patra pieces served on a plate, garnished with chopped coriander and fresh coconut.
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Paneer Jalfrezi

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This Paneer Jalfrezi tastes just like the version you find in Indian restaurants. Paneer batons are simmered in an onion, garlic and tomato gravy. I add panch phoran and kasuri methi to give mind-blowing restaurant style flavour.

Paneer jalfrezi in a cast iron pan with a serving spoon.
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Keri no Ras (Gujarati Aamras)

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Keri no Ras is a Gujarati dessert made with freshly squeezed mango pulp with ghee and ginger powder swirled through. It is served alongside puri and a simple shaak. I love using fragrant kesar mangoes to make keri no ras but alphonso work beautifully too. I've included the traditional hand extracted method and quicker blender method.

Two bowl filled with keri no ras placed in a brass round serving plate.

Note – This recipe has been updated from our recipe archives with new images and helpful content. The tried and tested recipe remains the same. First published 14th May 2012.

I wait all year to make mango ras

IMO, the best keri no ras isn't just sweet but has just a hint of tartness -it helps bring out the sweetness even more!

Whenever my Mum serves this, she also includes tales about her days growing up in Gujarat. Women would extract the mango pulp by hand (no blenders) and the air would be fragrant with mango!

Of course now we use blenders to speed things up but still stick to the traditional ingredients.

She made it clear that authentic Gujarati mango ras must have a little ginger powder and ghee. That's what separates it from normal mango pulp.

We usually have it alongside puri or padvali rotli with rasawaru bateta nu shaak.

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Indian kesar keri mangoes for Mango Ras.

1. Mangoes - In Gujarat, Kesar Mangoes are available in abundance and are softer. They are less likely to cut cleanly which is why they are the most commonly used type of mango in keri no ras.

However we use either alphonso or kesar mangoes.

2. Sugar - you'll only need white sugar if your mangoes aren't sweet enough. Do a taste test to check.

3. Dry ginger aka soonth powder.

4. Ghee - melted pure butter ghee drizzled on top.

5. Water - may be needed to thin out the pulp.

How to extract mango pulp without a blender

This traditional method is highly time-consuming, messy and requires a bit of skill but the end result is to die for. This method will give you slightly chunkier version (lacchedar) ras. 

First, soak the mangoes in water overnight or in cold water for 2-3 hours.

Then massage the mango between your palms and slightly press it, this will loosen up the mango flesh and mango will balloon up as the flesh softens.

Take one big stainless steel pan and put Charni (Indian style colander) over the top

Gently remove the dark bit at the top from the mango. The pulp will start coming out of the mango,  catch that pulp in the charni and squeeze out all the pulp from the skin and seeds using your hands.

The pulp that is more liquid will drop in the pan whereas lumps will stay in the charni. Push the lumps through the charni until you have no lumps left.

You can add sugar at this stage if you want.

A bowl of keri no ras aka Gujarati aamras sprinkled with dry ginger powder and drizzled with melted ghee.

Storage

To freeze aamras, pour into either a freezer safe zip lock bag or container. It will keep in the freezer for 12 months. Every year we buy fresh Indian mangoes in bulk, blend them and store extra mango ras in the freezer for later use. 

Use them for making mango lassi, smoothie or any desserts at a later date during Diwali or the winter months. 

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Two bowl filled with keri no ras placed in a brass round serving plate.

Keri No Ras (Gujarati Aam Ras)

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Keri no Ras is a Gujarati dessert made with freshly squeezed mango pulp with ghee and ginger powder swirled through. It is served alongside puri and a simple shaak. I love using fragrant kesar mangoes to make keri no ras but alphonso work beautifully too.
Course Dessert
Cuisine Gujarati
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 servings
Author Hayley Dhanecha

Equipment

  • Blender
  • Sieve

Ingredients

US Customary - Metric
  • 12 mangoes ripe and fragrant
  • 3-4 tablespoon sugar adjust as needed
  • 2 teaspoon ginger powder for serving
  • 2 tablespoon ghee for serving

Instructions

Blender Mango Pulp

  • Soak the mangoes for 30 minutes.
    12 mangoes
  • Peel the skin and cut the flesh into smaller pieces.
  • Place the mangoes and sugar in a blender.
    3-4 tablespoon sugar
  • Blend until you achieve a smooth pulp.
  • It'll likely be too thick so add a little water and blend again.
  • Sieve the ras to remove any fibres.
  • Transfer into a big bowl and chill the ras until required.
  • Pour into individual serving bowls and sprinkle over a pinch of ginger powder and drizzle a spoon of ghee.
    2 teaspoon ginger powder, 2 tablespoon ghee

Video

Notes

Find the traditional hand extracted method in the post above.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 41g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 423mg | Fiber: 4g | Sugar: 38g | Vitamin A: 2688IU | Vitamin C: 90mg | Calcium: 28mg | Iron: 0.5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Masala Chaas

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I prepare my Masala Chaas with a homemade Gujarati style chaas masala. I batch make the masala with whole spices, dried mint, curry leaves and black salt then store for weeks. Then, it's easy to whisk with plain yogurt and cold water to make a cooling after-meal drink.

A close up shot of masala chaas glass placed on a round tray.
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Keri no Murabbo

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Keri no Murabbo is a chunky Gujarati style mango preserve made with raw green rajapuri mangoes, whole spices, saffron and sugar. My authentic recipe has been passed down generations and perfected to make murabbo that's has an irresistibly glossy finish and a thick syrup that clings to each mango piece.

Two clear glass jars filled with keri no murabbo placed on the table.
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Mawa Cake (Eggless)

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A soft, buttery Mawa Cake made with a generous amount of milk solids for a deep, rich flavour. My eggless version has small kernels of mawa folded through the batter, melting into little pockets of creamy indulgence in every slice. This recipe produces two small loaves but you can make one bigger loaf too.

Two slices of eggless mawa cake with a tender crumb placed on the parchment paper.
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Instant Pot Chickpeas (Soak and No Soak)

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If you cook Indian recipes regularly, a big batch of Instant Pot Chickpeas is a staple worth mastering. My go-to method is an overnight soak followed by 30 minutes on HIGH pressure in the Instant Pot, which gives you tender chickpeas with a little bite. Below, I've also shared a no-soak option and timings for varying levels of doneness, so whether you need them firm for salads or soft enough to mash, you're covered.

One cup of dried chickpeas gives you roughly 3 cups cooked, so it's easy to scale.

I love to use them in these delicious Indian vegetarian chickpea recipes.

cooked chickpeas in a white bowl.
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Doodh Poha

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Doodh Poha is a Gujarati milk sweet simply made with flattened rice (aka rice flakes), milk and sugar. It's delicately flavoured only with cardamom powder and garnished with nuts. We serve it the traditional way on Sharad Poonam.

A bowl of doodh poha placed next to a few spoons on a serving tray.
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Coconut & Mango Doodh Poha

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Introducing my exotic twist on the classic doodh poha with creamy coconut milk and mango. Flattened rice is cooked in sweetened coconut milk and finished with mango pulp. It's a perfect and refreshing milk dessert for special occasions and Indian festivals.

Coconut mango doodh poha served in three clear glass bowls.
[Read more...]

Fajeto - A Spiced Mango Drink (Not Mango Kadhi!)

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If you've ever searched for fajeto and ended up on a mango kadhi recipe, you're not alone — and you deserve better. This is the real thing. Fajeto is an authentic Gujarati summer drink made with ripe mango pulp, yogurt and a hot, fragrant tempering with dried red chillies and curry leaves. It's served at the end of a meal and makes the most of every last drop of mango.

This recipe comes from my Mum. She learnt it the traditional way from the Gujarati women around her who used every part of the mango and wasted nothing.

Fajeto served in a clear glass.
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Punjabi Aloo Gobi

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This Aloo Gobi is made Punjabi style with an onion garlic and ginger base. It's a dry sabzi you'll often find in Sikh temples, or Gurudwaras, served as langar. It's homely, comforting and can be ready in under 30 minutes.

Punjabi aloo gobi served with roti and salad on the side.
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Makhana Kheer

by 17 Comments

Makhana kheer is a creamy Indian milk dessert made with foxnut seeds, milk and sugar. Flavoured simply with cardamom and saffron, it’s classic and comforting. I roast the makhana first and use a mix of crushed and whole pieces, so some melt into the milk while others stay soft—giving the kheer a richer, more layered texture. Simple to make, yet perfect for vrat or fasting.

A bowl of makhana kheer placed on a metal serving tray.
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Sweet Cardamom Whipped Cream

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3 simple ingredients and a quick whisk later gives you the most luscious and silky sweet cardamom whipped cream. It's essentially a Chantilly cream that's undergone a makeover! My trick is to use icing sugar which gives a cardamom cream that's light and airy yet perfectly stable.

A close up of sweet cardamom whipped cream in a bowl.
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5 minute Mango Mocktail

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One sip of this Mango Mocktail and you’ll be transported to paradise. I make it simply with mango pulp or juice, lime juice and sparkling water. Just 5 minutes and you have the perfect refreshing drink that’s worthy of a summer garden party.

two glasses of mango mocktail on a green backdrop.

Recipe Summary: Mango Mocktail

  • ✅ Recipe Name: Mango Mocktail
  • 🕒 Ready In: 5 minutes
  • 👪 Serves: 4 cups (easy to scale)
  • 🍽 Calories: 115 per serving
  • 🥣 Main Ingredients: Mango pulp, club soda, lime juice
  • 📖 Dietary Info: Suitable for all ages, non alcoholic
  • ⭐ Why You'll Love It: With only 5 minutes of prep and 3 main ingredients, it's an easy to make, refreshing drink suitable for the whole family.

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Got 5 Minutes? Make This Mango Mocktail

This is the kind of drink I make when I want something quick but still full of flavour. It comes together in minutes, but tastes fresh, vibrant and just the right amount of sweet.

It’s all about keeping things simple. Good mango flavour (I use either mango juice or fresh mango pulp), a bit of citrus to lift it (I love fresh lime), and something fizzy to bring it all together. Nothing too complicated.

I’ve made this more times than I can count, especially in warmer weather or when I need something quick for guests.

I like to serve it well chilled with a few easy snacks on the side. Something like spicy Mexican roasted peanuts, crisp air fryer plantain chips, freshly made onion bhajis or even some golden air fryer triple cooked chips.

It turns into that perfect low-effort, put-it-all-out-and-let-people-help-themselves kind of spread.

Cheers! x

Ingredients

Mango

I have two options. When I can, I prefer using fresh mango pulp because I always follow the mantra: fresh is best! The pulp is rich and carries lots of flavour that doesn’t dilute. Mango juice of course works really well too. You just need to add a little more juice to fizz to keep the flavours.

Mango pulp is thicker than the juice, so adjust the amount of fizz you add.

If you find your mango isn’t that sweet, or you just want a sweeter mocktail, add white sugar.

Lime juice – I use freshly squeezed as the flavour is so much fresher but at a pinch bottled works too.

Soda – sparkling water or club soda works really well. I prefer keeping the fizz plain so it doesn't interact with the mango flavour.

Mint – a few muddled mint leaves release a freshness that works wonders with the mango. Do not over muddle as the drink will become bitter.

Optional addition:

A little edgy, but I’ve tried it once and it was amazing! Add a pinch of chaat masala to the mocktail - I do it in masala soda and the surprise zing is bound to get your guests talking!

How to make Mango Mocktail & make ahead instructions for a party

In a glass lime slices, mint and sugar
  1. Step 1: Take serving glasses, add lime slices, few mint leaves and 1 tablespoon sugar in each glass.
in a glass lime, mint and sugar are muddled
  1. Step 2: Using muddler or wooden spoon or rolling pin muddle for a few seconds.
ice cubes added to the glass
  1. Step 3: Fill the glasses halfway with ice cubes.
mango juice added to the glass
  1. Step 4: Pour the mango pulp/juice over the ice cubes, filling the glasses almost to ⅓.
sparkling water added to the mango pulp and ice in the glass
  1. Step 5: Top it up with sparkling water or soda.
a glass of mango mocktail on a kitchen countertop
  1. Step 6: Garnish each glass with a sprig of fresh mint leaves and a slice of lime. Serve the mango mocktails immediately and enjoy!

If preparing for a large number of guests, prepare the mango, lime and mint concoction in a jug.

When ready to prepare, pour into a glass until about ⅓ full. Top with the soda water just before serving.

mango mocktail glasses placed on a backdrop next to lime slices and ice cubes

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

mango mocktail glasses are placed next to ice cubes and lime wedges on the backdrop

Mango Mocktail

Print Recipe Pin Recipe
I make it simply with mango pulp or juice, lime juice and sparkling water. Just 5 minutes and you have the perfect refreshing drink that’s worthy of a summer garden party.
Course Beverage
Cuisine American, British, International
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Hayley Dhanecha

Equipment

  • 1 muddler or thick rolling pin

Ingredients

  • 1 cup mango pulp or juice
  • 2 cup sparkling water or sprite
  • 2 limes cut into slices or wedges
  • 4 tablespoon sugar optional
  • ¼ cup mint leaves
  • 1 cup ice

Instructions

  • Take 4 serving glasses, add 2 limes, few ¼ cup mint leaves and 4 tablespoon sugar (1 tablespoon sugar in each glass)
  • Using the muddler, muddle for a minute or so.
  • Fill the glasses halfway with 1 cup ice
  • Pour the 1 cup mango pulp over the ice cubes, filling the glasses almost to the ⅓.
  • Top it up with 2 cup sparkling wateror soda.
  • Garnish each glass with a remaining sprig of fresh mint leaves and a slice of lime.
  • Serve the mango mocktails immediately.

Video

Nutrition

Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 43mg | Potassium: 53mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1552IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 8mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Veg Manchurian

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Introducing my version of the flavour-packed Veg Manchurian that taste even better than your favourite Indian restaurant. Manchurian balls made with mixed vegetables are cooked in a paniyaram pan. I toss these in a sticky Indo Chinese sauce made with soy sauce, chilli sauce and ketchup.

I optionally add soya mince or chunks in the manchurian balls for extra texture and bursts of savoury flavour.

Veg manchurian served in a serving tray with a serving spoon.
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Burnt Garlic Fried Rice

by 40 Comments

Serve this Burnt Garlic Fried Rice as a side for your Indo-Chinese thali. It's prepared with pre-cooked basmati rice, carrots, green beans, soy sauce and I use a whole bulb of garlic! It's deliciously savoury and with my recipe, you will get perfectly cooked separate rice grains.

Fried rice garnished with finely chopped spring onions.
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Sarson da Saag naal Makke di Roti

by 8 Comments

Sarson da Saag and Makki di Roti – a combination that warms my heart! Mustard greens and spinach leaves are cooked in a Punjabi style onion masala. They’re served with a soft maize flour flatbread that’s laden with butter.

The perfect tonic for cold winter months!

Sarso ka saag served with makki ki roti, jaggery and butter on the side.
[Read more...]

Mango Shrikhand

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My Mango Shrikhand is deliciously rich and creamy thanks to a special ingredient – whipped cream. This 10 minutes Mango Shrikhand is an exotic take on shrikhand and is made with mango pulp, yogurt, sugar, nuts and cardamom. I like to use fresh mango pulp but tinned can also be used for ease.

Mango shrikhand in a serving tray garnished with freshly chopped mango pieces and slivered nuts.

For me, spring and summer = mango! I’ve been obsessed with Indian mangoes since I was a child.

Mango Shrikhand isn’t really a traditional dessert, but is based on the Gujarati sweet mango matho which is also made with the same ingredients.

In the summer months, shrikhand is served in our house as part of a Gujarati thali. I can’t describe how everyone looks forward to it!

Use mango shrikhand in to make a fusion shrikhand nankhatai cheesecake. You can also transform it into a creamy drink called Piyush.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Mango – my go-to is fresh homemade mango pulp made from Indian mangoes because it has such an incredible taste and the thickness stops the shrikhand from becoming too runny. You can definitely use a good quality tinned mango pulp and I have also done on many occasions.

Yogurt – I like using a full fat Greek yogurt because it means I don’t have to take the extra time to strain normal yogurt.

Cream – I whip double cream until I achieve soft peaks. Although not traditional, it’s a trick I have learnt from my Mum and it works so well. The shrikhand is equally rich but also has this silky airiness.

Sugar – another trick I swear by is using caster sugar instead of regular sugar. Regular sugar releases a lot of moisture and causes the shrikhand to be less thick. Caster sugar keeps the thickness. You can either buy caster sugar or use a high speed blender to grind down regular granulated sugar. Adjust the sugar based on the sweetness of the mango pulp you use.

Nuts – slivered pistachios and almonds are the most common in Indian sweets.

Cardamom – recently, I’ve been making my own homemade ground cardamom which is so fresh and aromatic.

Ingredients for mango shrikhand such as fresh mangoes, yogurt, nuts, sugar and cream placed on the worktop.

How to make it

First start by whipping the cream until you achieve soft peaks. Make sure to whip chilled cream to prevent it splitting. Set it aside.

Now in a large bowl, mix together the Greek yogurt and sugar. Stir until the sugar dissolves. It shouldn’t take too long if you are using caster sugar.

A female hand whipping cream in a bowl using a baloon whisk.
Whip the cream
Greek yogurt added to the whipped cream in a bowl.
Take Greek yogurt
sugar added to the creamy yogurt in a bowl.
Add sugar

Now mix in the mango pulp.

Gently fold in the whipped cream. If you overmix in the cream, you will loose the airiness. I like to add the cream last so that it remains light and fluffy.

Add in the flavourings – cardamom and nuts.

To keep mango shrikhand extra thick, keep it refrigerated until just before serving.

A female hand is mixing yogurt and cream together in a bowl with a spatula.
Mix well
Add mango pulp
Mango shrikhand flavoured with cardamom powder.
Fold in cream

Storage

Fridge – the shrikhand can be easily made in advance and kept in the refrigerator for up to 2 days to stay really fresh. Store away from strong-smelling foods and I always double wrap in clingfilm and then cover with the container lid as an extra precaution

Freezer – If you have popsicle moulds, pour this shrikhand into those. They work as a cool treat for kids!

Mango shrikhand in a serving tray with a serving spoon next to it.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Mango shrikhand in a serving tray garnished with freshly chopped mango pieces and slivered nuts.

Mango Shrikhand

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Instant mango shrikhand with Greek yogurt, also called amrakhand, is a wonderful cooling Indian yogurt dessert that is ready within 10 minutes. I use whipped cream in this easy recipe to add richness and creaminess.
Course chilled desserts, Dessert, summer desserts
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric

Mango Shrikhand

  • 1 cup heavy cream double cream chilled
  • 3 cup greek yogurt plain full fat and drained
  • 1 cup powdered sugar*
  • 2 cup mango pulp
  • ½ teaspoon cardamom powder

Garnish - optional

  • 4 tablespoon slivered nuts almonds, pistachio
  • 1 teaspoon dried rose petals
  • ⅛ cup mango pieces
  • 2 tablespoon mango pulp

Instructions

  • In a big bowl whip 1 cup heavy cream until thick.
  • Add 3 cup greek yogurt and mix well.
  • Add 1 cup powdered sugar* and combine well.
  • Now pour 2 cup mango pulp little by little and mix.
  • Check the sweetness by tasting it.
  • Add ½ teaspoon cardamom powder and chill in the fridge to thicken a little.
  • Serve in a bowl and garnish it with 4 tablespoon slivered nuts, extra 2 tablespoon mango pulp swirls and ⅛ cup mango pieces and 1 teaspoon dried rose petals.

Video

Notes

Homemade plain yogurt can be used instead of greek yogurt.
*Depends on the sweetness of the mango pulp, if used tin pulp uses less or more sugar.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 41mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1270IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2013.