Shrikhand And Pooris Recipes

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SHRIKHAND AND PURI



Shrikhand and Puri image

This is a mouth watering totally delicious not for the dieters dessert. One of my family favorites, this never ceases to please my Dad and Brother. The recipe was submitted by Swati Jadhav to the Thursday magazine dated Jan 5th-11th'06. Enjoy!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 11h

Yield 4 serving(s)

Number Of Ingredients 9

1 kg full cream fresh yoghurt
1 1/2 cups ground sugar
1/2 teaspoon saffron
1 1/2 teaspoons cardamom powder
2 cups self raising flour
1 tablespoon oil
1/2 teaspoon salt
water, drained from the hung yoghurt (use to knead the puri dough)
oil, to deep fry the puris

Steps:

  • Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth.
  • Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon.
  • Fold in the sugar and mix thoroughly.
  • Heat saffron for 20-25 seconds in the oven till it is crispy.
  • Crush it and while you do so enjoy the lovely aroma of the crushed saffron.
  • Fold in the crushed saffron into the yoghurt and sugar mixture.
  • Add cardamom powder and mix well.
  • Now, thoroughly beat the mixture with a spoon till it doubles in volume.
  • Cover and keep the shrikhand in the refrigerator to get cold.
  • Now start making the puris.
  • Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough).
  • Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy.
  • Cover dough with a cloth and keep aside for 30 minutes.
  • Pinch off equal sized balls of the dough and roll out to make puris.
  • Fry the puris in oil in a wok.
  • Drain on clean kitchen paper towels.
  • Serve hot puris with cold shrikhand for a treat of the lifetime!
  • Enjoy :).

Nutrition Facts : Calories 702.9, Fat 12.2, SaturatedFat 5.8, Cholesterol 32.5, Sodium 407.2, Carbohydrate 134.9, Fiber 1.9, Sugar 86.8, Protein 15.2

GUJARATI SHRIKHAND



Gujarati Shrikhand image

Shrikhand is a Gujarati sweet yogurt dish. It can be eaten by itself or as part of a meal. I like it with pooris.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 3h20m

Yield 4

Number Of Ingredients 7

6 cups plain yogurt
2 large pinches saffron threads
2 tablespoons warm milk
4 cups confectioners' sugar, or to taste
1 teaspoon ground cardamom
¼ cup chopped pistachio nuts
2 drops yellow food coloring

Steps:

  • Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
  • Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.

Nutrition Facts : Calories 752.2 calories, Carbohydrate 148.9 g, Cholesterol 22.7 mg, Fat 9.7 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 4.3 g, Sodium 297.2 mg, Sugar 144.4 g

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