Shrikhand and puri
Votes: 2
Time: 1 hour 50 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Treat your loved ones to a traditional Indian dessert made with shrikhand and puri. Shrikhand is an ancient Indian sweet dish made with thickened yogurt, sugar, and spices like cardamom, nutmeg, and saffron. For this recipe, you'll need plain Greek yogurt, which you'll hang in a cheesecloth bag overnight to drain. This will create the perfect texture for shrikhand. Stir the spices, chopped pistachios, and light raisins into the creamy mixture, let it steep, and serve with fried puri flatbreads for dipping. They're also easy to make with just flour, water, and vegetable oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shrikhand
- 6 cups whole milk Greek yogurt
- 0.5 - 3/4 cup ultrafine sugar
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- A pinch of saffron (optional)
- 0.5 cup sour cream (optional)
- 1/4 cup golden raisins
- 1/4 cup chopped pistachios
Puri
- 2 cups whole wheat flour
- 1 teaspoon of salt
- 1 tbsp vegetable oil + extra for deep frying
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Recipes with similar ingredients: yogurt, sugar, cardamom, nutmeg, saffron, sour cream, raisin, pistachios, whole grain flour
Cooking the dish according to the recipe:
Prepare shrikhand:
Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners, and tie them into a knot. Then tie the bag to a wooden spoon. Place the spoon over the edge of the saucepan so the bag hangs in the saucepan; refrigerate overnight to allow the excess liquid to drain.- Place the thickened yogurt in a bowl and whisk until smooth. Stir in 0.5 cups of superfine sugar, cardamom, nutmeg, and saffron (if using). Taste and add more sugar if needed. The shrikhand should be slightly tart. If not, add sour cream to taste.
- Mix most of the raisins and pistachios with the shrikhand; sprinkle the remaining on top. Cover and refrigerate for at least 1 hour.
Prepare the puri:
Combine flour and salt in a large bowl. Stir in 1 tablespoon vegetable oil; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball. Continue kneading on a clean work surface until the dough is smooth and slightly sticky, about 5 minutes. Cover with a damp cloth and let rest for 30 minutes.- Divide the dough in half and roll each half into a 1.5 mm thick circle. Using a 4 cm cookie cutter, cut out about 20 circles from the dough.
- In a large saucepan, heat 2 inches of vegetable oil to 350°F (175°C) on a deep-fry thermometer. Line a colander with paper towels. Fry the puris, a few at a time, until golden brown, about 1 minute per side. Transfer them to the colander with a slotted spoon. Serve the hot puris with cold shrikhand.
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