Amrakhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Amrakhand). This chakka is mixed with the required amount of sugar to yield Amrakhand.

Amrakhand Milk Chakka to which milk fat is added. It may contain fruit, nuts, sugar, cardamom, saffron and other spices. It shall not contain any added colouring and artificial flavouring substances. It shall confirm to the following specifications, namely:-

Total solids, per cent by weight – Not less than 58

Milk fat (on dry basis) per cent by weight – Not less than 8.5

Milk Protein (on dry basis) per cent by weight- Not less than 9

Titrable acidity (as lactic acid) per cent by weight- Not more than 1.4

Sugar (Sucrose) (on dry basis) per cent by weight- Not more than 72.5

Total ash (on dry basis) per cent by weight- Not more than 0.9

In case of Fruits Amrakhand shall contain Milk fat (on dry basis) per cent by weight Not less than 7.0 and Milk Protein (on dry basis) per cent by weight Not less than 9.0