Slow Cooker Mango Yogurt Pudding (Amrakhand)
This pudding, amrakhand, is traditionally served with poori, a fried Indian flatbread.
Serves: 4Hands-on: 15 minutesTotal: 15 hours 45 minutesDifficulty: Medium
- 6 cups milk (whole or reduced fat)
- ½ cup plain yogurt with active culture
- ½ cup sweetened canned mango pulp
- 2 Tbsp. sugar
- Pour milk into a 5-quart slow cooker. Put the lid on and turn the heat on low setting; cook for 3 hours.
- Turn the heat off and let the milk sit in the same slow cooker for 3 hours.
- Take a cup or two of warm milk from the slow cooker, mix it with the yogurt with active culture in a small bowl. Whisk well, transfer it back to the slow cooker, and whisk entire mixture well.
- Take a thick towel, fold it to a size bigger than the mouth of the slow cooker; place it on top of the slow cooker to cover the mouth and put the lid back on to create a seal. Cover the whole slow cooker with another towel or blanket so that the heat does not escape. Let it sit for at least 8–9 hours or overnight.
- When the yogurt is done, add the mango pulp and sugar and mix well. You can do this with a spatula or a handheld blender. Chill for about 30 minutes, then serve.