Best Shrikhand Puri Recipes

Shrikhand and Puri image

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

Shrikhand Puri Recipe - (4.8/5) image

Provided by shobhapink

Number Of Ingredients 13

For shrikhand:
4 cups yogurt
2 cups sugar
7-8 saffron strands(kesar)
1 tbsp milk
2 tbsp almonds, pistachios, chopped
1/2 tsp green cardamom powder
For puri:
2 cups wheat flour
1 tbsp oil
Water as required
Oil to deep fry
Salt to taste

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".