Shrikhand puri

shrikhand:

Ingredients:

2 cups plain yogurt (strained)

1/2 cup powdered sugar (adjust to taste)

1/4 teaspoon cardamom powder

A pinch of saffron strands (optional)

1-2 tablespoons chopped nuts (like almonds, pistachios) for garnishing

Instructions:

Take the plain yogurt in a bowl and tie it in a muslin cloth. Hang it for a few hours or overnight to remove excess whey and thicken the yogurt. This strained yogurt is called “hung curd. “In a mixing bowl, combine the hung curd, powdered sugar, cardamom powder, and saffron strands (if using). Mix well until smooth and creamy. Refrigerate the shrikhand for at least 1-2 hours to chill and allow the flavors to meld. Before serving, garnish with chopped nuts.

Puri:

Ingredients:

1 cup whole wheat flour (atta)

Water, as needed

Pinch of salt Oil for deep frying

Instructions:

In a large mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead the flour into a smooth, firm dough.The dough should not be too soft or too stiff. Cover the dough and let it rest for about 15-20 minutes. Divide the dough into small equal-sized balls. Heat oil in a deep frying pan or kadhai over medium heat. Roll out each ball into a small disc or puri using a rolling pin. The puris should be neither too thick nor too thin. Once the oil is hot, carefully slide in the rolled puris, one at a time. Fry the puris until they puff up and turn golden brown on both sidesflipping them as needed. Remove the fried puris using a slotted spoon and drain excess oil on paper towels.

Serving:

Serve the chilled shrikhand with hot, freshly fried puris. Enjoy the delightful combination of creamy sweetness with crispy puris.