Shrikhand Poori is a favourite combination loved by almost everyone. Shrikhand is a chilled flavoured dessert made from strained yogurt served with hot crispy deep fried bread / puris. Posting recipes of the same below.
Poori (Deep fried bread)
Pooris are small circular deep fried bread. Very rich in taste, if prepared the right way don’t turn up oily. Usually made on special occassions, they should be served hot as soon as they are fried.
- 1 1/2 cups whole wheat flour sifted
- A pinch of salt
- 1 1/2 tsp oil
- 1 tsp fine semolina/ chiroti rawa (optional)
- Water to knead the dough
- Oil for deep frying
- In a mixing bowl sift the flour, add salt, oil and semolina. Combine the ingredients, rubbing the oil into the flour. Add water slowly to the flour to form a smooth, firm dough. Knead well and add a little more oil on the dough and knead again. This will smoothen the dough. Cover and set aside for 10 minutes.Knead the dough again.
- Divide the dough into medium sized balls and roll out into small circles of about 3 1/2″ diameter using a rolling pin. The thickness of the puri should be the same as on the edges. They should be rolled out evenly so that they puff up completely. Use oil to roll the puris. Do not use flour to roll out pooris as the excess flour burns in hot oil and creates smoke and oil gets wasted too.
- Heat oil in wok/ kadai . Let the flame be between medium and high flame. When the oil is sufficiently hot reduce the flame to medium, add one poori at a time gently and fry it gently by pressing it down with a slotted spoon so that the poori puffs up. Turn over the puffed poori and fry it till golden.Remove the poori with the slotted spoon, hold it on the the inside of the wok so that the oil drains completely and transfer it on absorbent paper to drain excess oil. Repeat the same with the rest of the pooris.
- Tastes best when served hot. Serve hot with potato bhaji or bhaji of your choice.Pooris also go well with gravied potatoes. Shrikhand Poori is an all time favourite combination loved by one and all.
- The poori dough should not be sticky nor soft. The dough should be smooth and firm.
- Please note the oil must be really hot for the puris to puff up and not become oily.
- Adding semolina to the dough results in crispier puris.
- To check if the oil is sufficiently hot to fry the puris put a small bit of dough into the oil. If the dough comes up immediately, but does not brown immediately the oil is hot enough to fry the pooris.
Kesar Elaichi Shrikhand
Shrikhand is the traditional dessert of Maharashtra and Gujarat. The recipe is very simple and easy to make using fresh curds. You can add flavours of your choice to give various variations of your choice like elaichi,kesar elaichi,mango, strawberry shrikhand etc. Today I’m posting the recipe of one of my favourites Kesar Elaichi Shrikhand.
- 2 cups thick curds made with full cream milk
- Approximately 1/4th cup + 6 tbsp castor sugar (adjust to individual taste and depending on the sourness of the curds and also depending on the quantity of hung curds you get)
- 8 to 10 strands of saffron soaked in 1 tbsp warm milk
- 1/2 tsp cardamom powder
- 1/8 tsp nutmeg powder
- Almond and pistachio slivers (optional) to garnish
- Place the thick curds on a muslin cloth, tie it in a bundle and place in a siever with a weight on top to drain for atleast three hours untill the water content (whey) has drained off in a deep container below. 2 cups thick curds approximately gives 1 cup chakka or thick hung curds.
- In a mixing bowl combine the hung curds, sugar,and blend the mix using a blender in spurts to get an even creamy texture. DO NOT run the blender for long at one go as it can result in a runny shrikhand.
- Add the saffron mixture, cardamom powder, nutmeg powder and mix well. Garnish with cardamom powder and strands of saffron.
- Refrigerate covered for at least 2 hours to chill.
- Serve chilled with hot puris or even as is as a sweet dessert.
- The thickness and sweetness of the shrikhand depends on individual taste. Some like it sweet while some like it sweet and tart. Adjust taste accordingly.
- Warm the saffron strands on a pan and then add to warm milk. It’ll release more colour and flavour too.
Procedure and TIP to prepare thick curds :
- Boil milk in a pan, switch off flame and set aside till warm to touch.
- Line the insides of the bowl with yoghurt and then add the warm milk and the rest of the yoghurt and stir. This tip will result in thick curds. Keep aside in a warm place for atleast 8 to 10 hours to set.
- Use warm mlik in winter and milk at room temperature in summer to set curds.