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Aye Hai Yo! Shrikhand Poori with Mango Magic: A Sweet Treat for Your Soul!

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Chef Curry Do’pyaza

Aye Hai Yo! Shrikhand Poori with Mango Magic: A Sweet Treat for Your Soul!

Namaste, Kem Chho, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious culinary adventure. Today, we are diving deep into a dessert that sings of sunshine, celebration, and pure joy: Shrikhand Poori with Mango!

This isn’t just a recipe; it’s a story woven into the fabric of Indian culture.

When do we eat this delightful dish?

Think of vibrant festivals like Diwali, Holi, or Janmashtami. Picture joyous weddings, family gatherings, and the arrival of the sweltering, yet sweet, mango season. Shrikhand Poori with Mango is a star during these times, adding a touch of sweetness and festivity to every occasion. It is a popular dessert in Western India, particularly in Gujarat and Maharashtra.

A little history lesson, just for fun!

Shrikhand, the creamy heart of this dish, has ancient roots. It is believed to have originated in ancient India as “Shikhrini”. Over time, it evolved into the delectable dessert we know and love today. Pairing it with crispy, golden pooris and the lusciousness of mango is a match made in food heaven!

Let’s get cooking!

Preparation Time: 20 minutes (plus 4-6 hours for draining yogurt)
Cooking Time: 30 minutes

Ingredients – The Stars of Our Show:

  • For the Shrikhand:
    • 1 kg Dahi (Yogurt), full-fat is best!
    • 1 cup Cheeni (Sugar), powdered
    • 1/4 teaspoon Elaichi Powder (Cardamom Powder), freshly ground for the best aroma
    • A pinch of Kesar (Saffron) strands, soaked in 2 tablespoons of warm doodh (milk) – this adds a beautiful color and flavor
    • Chopped Badam (Almonds) and Pista (Pistachios) for garnish
  • For the Poori:
    • 2 cups Gehun ka Atta (Whole Wheat Flour)
    • 1 tablespoon Sooji (Semolina), this adds a lovely crispness
    • 1 teaspoon Ajwain (Carom Seeds), optional, but adds a wonderful flavor
    • 2 tablespoons Tel (Oil)
    • Water, as needed to make a soft dough
    • Tel (Oil), for deep frying
  • For the Mango Magic:
    • 2 ripe, juicy Aam (Mangoes), Alphonso or Kesar are fantastic choices!

Let’s Cook Together – Step-by-Step Instructions:

  1. Making the Creamy Shrikhand:
    • Line a large bowl with a muslin cloth or cheesecloth.
    • Pour the yogurt into the cloth.
    • Gather the edges of the cloth and tie it tightly.
    • Hang the yogurt bundle over a bowl, allowing the whey to drain for at least 4-6 hours, or even overnight in the refrigerator. This is crucial for a thick, creamy Shrikhand.
    • Once drained, remove the thick yogurt (called “Chakka”) from the cloth.
    • In a bowl, gently whisk the Chakka with powdered sugar until smooth and creamy.
    • Stir in the cardamom powder and saffron milk.
    • Refrigerate for at least an hour to chill.
  2. Whipping up the Wonderful Pooris:
    • In a large bowl, combine the whole wheat flour, semolina, carom seeds (if using), and oil.
    • Gradually add water, kneading to form a soft, pliable dough.
    • Cover the dough and let it rest for at least 15 minutes.
    • Divide the dough into small, equal-sized balls.
    • Roll each ball into a small, thin circle (about 3-4 inches in diameter).
    • Heat oil in a deep frying pan or kadhai over medium-high heat.
    • Gently slide a poori into the hot oil.
    • Press lightly with a slotted spoon to help it puff up.
    • Fry until golden brown and crispy on both sides.
    • Remove the poori and drain excess oil on a paper towel.
  3. Mango Mania!
    • Peel the mangoes and cut them into slices or small cubes.
  4. Assembling the Dream Team:
    • Spoon the chilled Shrikhand into bowls.
    • Arrange the crispy pooris alongside.
    • Top the Shrikhand with the fresh mango slices.
    • Garnish with chopped almonds and pistachios.

Chef Curry’s Tips for a Perfect Shrikhand Poori with Mango:

  • Yogurt is Key: Use full-fat yogurt for the richest, creamiest Shrikhand.
  • Patience is a Virtue: Don’t rush the draining process! The longer the yogurt drains, the thicker your Shrikhand will be.
  • Hot Oil, Happy Pooris: Ensure the oil is hot enough before frying the pooris. This will help them puff up beautifully.
  • Fresh is Best: Use the freshest, ripest mangoes you can find for the most intense flavor.

Cooking it Your Way:

  • Gas Stove: The traditional method, perfect for frying the pooris.
  • Induction Stove: Works just as well as a gas stove for frying.
  • Air Fryer: You can air fry the pooris! Brush them lightly with oil and air fry at 375°F (190°C) for about 5-7 minutes, flipping halfway through. They won’t be exactly the same, but it’s a healthier option.
  • Microwave: Not recommended for the poori, but you can quickly soften slightly hardened Shrikhand in the microwave in 10-second intervals.

Nutritional Information (approximate per serving):

  • Calories: 450-550
  • Protein: 10-12g
  • Carbohydrates: 60-70g
  • Fat: 20-25g

Serving Suggestions:

  • Serve chilled as a dessert after a delicious Indian meal.
  • Enjoy it as a sweet treat during festivals and celebrations.
  • Pack it for a picnic or potluck – it’s always a crowd-pleaser!

Time to Get Cooking!

My dear friends, I urge you to try this recipe at home. It is easier than you think. Bring the flavours of India to your kitchen and share this sweet delight with your loved ones. Let the magic of Shrikhand Poori with Mango fill your hearts and homes with joy!

Happy Cooking!
– Chef Curry Do’pyaza