Shrikhand - Poori

BISMILLAH HIR RAHMAN NIR RAHEEM

Shrikhand Recipe:

Ingredients:
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

Method:

- 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.


Poori

Recipe:

Ingredients:

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

Method:

- 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.