Saturday, March 19, 2016

Shrikhand - Poori




Thick curd - 500 gms
Powdered sugar - 1/4th cup
A few saffron strands
Warm milk - 1/2 tbsp
Cardamom powder - 1 tsp
Pistas and almonds for garnishing


Put the curd in a muslin cloth and let it hang for 2-3 hours. 
Dissolve the saffron in warm milk. 
Mix the saffron flavoured milk, curd, sugar and cardamom powder in a bowl. 
Mix well using a hand blender. 
Garnish with dry fruits and serve.




Wheat flour - 2  1/2 cups
Water, at room temperature
Ghee or oil to brush the dough
Oil for frying


Mix the flour and water till it becomes a non-sticky dough. 
When the dough is kneaded, it will be elastic and silky smooth. 
To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. 
Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. 
Rest the dough for 1/2 hr and cover with a wet towel so the dough does not dry out. make small balls of the dough and cover  them with damp cloth. 
Take one ball of dough and dip a corner of a ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat to roll out all the puris. 
Heat oil until very hot and put in a rolled out puri. 
Start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. 
This should take only a few seconds. 
Flip the puri over and cook the other side until golden brown. 
Serve hot with shrikhand. 

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