Aamrakhand — the 1:1 rule.
The dish a Pune family argues about for a generation, but the ratio doesn't change. Equal weights of chakka and Hapus pulp; everything else is grace notes.
Ingredients (6 servings)
- 500 ml full-fat curd → ~300 g chakka after hanging
- 300 g ripe Devgad Alphonso pulp (2 Double A mangoes)
- 100 g powdered sugar (taste-adjust)
- ½ tsp cardamom + saffron in 2 tbsp warm milk
- 2 tbsp slivered almonds + pistachios
Method
- Hang curd overnight in muslin.
- Mash 2 mangoes; strain pulp.
- Whisk chakka with sugar.
- Fold in pulp + saffron + cardamom (don't whisk).
- Chill 1 hour. Serve cold with hot puris.
Ready to taste the season?
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