Prepare Hung Curd:

Place a large sieve over a stockpot or deep vessel.

Line the sieve with a muslin cloth and pour the curd into it.

Lift the muslin cloth and gently squeeze to drain excess water.

Twist the cloth and place some weight on the curd.

Refrigerate for 12-15 hours to allow the curd to strain and thicken.

Make Mango Concentrate:

Peel and chop the mangoes, collecting the flesh in a bowl.

Transfer the mangoes to a mixer grinder and blend into a smooth paste.

In a pan over medium heat, combine the mango pulp and sugar.

Stirring frequently, cook until the mixture thickens to a jam-like consistency (about 20 minutes).

Remove from heat, transfer to a bowl, and let it cool completely.

Assembling Amrakhand

Once the hung curd is ready, strain it into a bowl using a sieve.

Whisk the hung curd for 3-4 minutes until smooth and creamy.

Gradually add the cooled mango concentrate, mixing well after each addition.

Your delicious and rich Amrakhand is ready to be served chilled.

Garnish:

Mango cubes, pistachios, and dry rose petals.