What is cricketer Ajinkya Rahane’s favourite ‘cheat’ meal?

 

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A post shared by Saransh Goila (@saranshgoila)

Mumbai-bred Rahane revealed that he loves to indulge in calorie-dense amrakhand or aamras and puri before tours as his ‘cheat meal’. This special Maharashtrian dish made from hung curd and mango puree is for most people a comfort food like none other which pairs well with soft pooris.

“That One dish that Ajinkya loves to cheat with before going on a tour is shrikhand poori or amrakhand because mangoes were in season! He’s truly a Maharashtrian boy at heart when it comes to food. We had so much fun cooking this together before his West Indies tour! Wishing team India all the best,” Goila captioned the post as part of his #ThatOneDish series.

Tarun Shetty, corporate chef, SMAAASH expressed how shrikhand is not just another dessert, it is one of the most well-known dishes in Marathi and Gujarati cuisine. “This smooth, creamy, and deliciously sweet dish, whose major ingredient is curd (yogurt), is as easy to prepare as it appears and is also very cooling. Mangoes make this amrakhand dish even more lovely. So, amrakhand is nothing but shrikhand made with mango (aam), hence called Amarkhand,” Shetty told indianexpress.com.

Goila in his “delishaas” style made the quintessential dish for Rahane before his next cricketing tour begins.

How to make amrakhand?

Ingredients

300g – Hung curd
4tsp – Powdered sugar
1tsp – Cardamom powder
2tsp – Saffron strands
1 no – Mango puree
Some pistas for garnish

Method

*Hang curd for 4-5 hours
*Now, in the hung curd, add powdered sugar, cardamom powder.
*Soak saffron strands in warm milk
*Milk until smooth
*Add mango puree
*Whisk well
*Top it with diced mangoes and pistas
*Enjoy with puri

Shetty also said that one can add honey instead of sugar. “All this is mixed nicely with a whisk and then served with poori or eaten on its own,” Shetty said.

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