Hung Yogurt is popular in many cuisine cultures, specially in Levantine and Indian subcontinent it is known by different names; Greek Yogurt, Yogurt Cheese, Labne and Chakka.
The process of making it is simple, as the name suggests, by hanging the yogurt in muslin cloth till all the whey drips away and thick creamy curd is left behind. The longer it hangs, the thicker gets the consistency of the curd.
It’s a protein and calcium packed dairy product, which is low in lactose, so the good news for lactose intolerant people is that they can include hung yogurt in their diet in a small quantity.
It’s creamy texture makes it a perfect, healthier substitute for creamy, cheesy and mayo based dips and spreads.
The amount of sugar you add to this dessert depends upon how sweet the mangoes are. I did not add too much sugar or mango because I like the taste and texture of hung yogurt to shine through the dessert.
A touch of cardamom gives Mango Shrikhand just the right depth of flavour and classic oomph.
A chilled bowl of yogurt and mango dessert can make the hottest of days tolerable.
2 tablespoons castor sugar or honey
1 big mango
1 teaspoon cardamom seeds crushed
This Is What You Do:
Or you can buy Greek yogurt for a quick fix.
Beat the curds smooth, add sugar/honey and stir till it dissolves.
Add crushed cardamom seeds.
Peel a mango and make purée of its pulp in food processor.
Add to the yogurt mix. Stir to blend all the ingredients completely.
Garnish with mango chunks and more cardamom seeds.
Serve chilled on its own as dessert or with puri/paratha for breakfast.