Shrikhand And Puri Recipes

Steps:

• For shrikhand: 1. Hang yogurt in a muslin cloth, over night or all liquid from yogurt has drained off. 2. In a big bowl, add yogurt, sugar & mix well. 3. Dissolve saffron in warm milk & keep aside. 4. Tie a clean muslin cloth tightly over mouth of a large bowl. 5. Put thick yogurt over muslin cloth, in small quantities. 6. Rub mixture firmly over cloth, till whole yogurt is sieved. 7. Now add dissolved saffron, chopped almonds, pistachios, cashew nut & cardamom powder in the yogurt. 8. Mix it well, refrigerate till cold. 9. Garnish with saffron, almonds, cashew nut. For puri: 1. Sieve the flour, add oil, salt in a bowl, mix well. 2. Knead soft dough with water. Cover dough with a cloth, keep aside for 10-15 mins. 3. Divide dough in small sized balls & roll out to make puris. 4. Heat oil in a pan, deep fry puris from both sides till light brown. 5. Drain on clean kitchen paper towels. 6. Chilled delicious, creamy shrikhand & hot crispy puri is ready to serve for "Gudi Padwa".

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 :).

Steps:

• Make the shrikhand: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Then tie the bundle onto a wooden spoon. Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
• Empty the thickened yogurt into a bowl; whisk until very smooth. Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using). Taste and add more sugar, if desired. Shrikhand is supposed to be slightly tart. If it's not, add some or all of the sour cream.
• Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top. Cover and chill for at least 1 hour.
• Make the pooris: Mix the flour and salt in a large bowl. Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes. Cover with a damp cloth and let rest, 30 minutes.
• Divide the dough in half; roll each portion into a 1/16-inch-thick round. Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
• Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels. Fry the pooris in batches until golden brown, 1 minute per side. Remove with a slotted spoon; drain in the colander. Serve the hot pooris with the cold shrikhand.