Shrikhand Poori Bliss: A Meetha Treat Fit for Gods!
Namaste Doston! Kem cho? Majama?
Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s as cool as a cucumber on a hot summer day and as festive as Diwali fireworks! Today, we’re diving headfirst into the delightful world of Shrikhand Poori with Almonds, Pistachios, and a Saffron Kiss!
This isn’t just a recipe; it’s a hug on a plate, a sweet symphony of textures and flavors that’ll transport you straight to the heart of Gujarat and Maharashtra.
When Do We Devour This Divine Dish?
Shrikhand Poori is more than just a dessert; it’s a celebration! You’ll find it gracing tables during:
- Festivals: Think Diwali, Holi, Ganesh Chaturthi, and Janmashtami – any occasion that calls for joyous feasting!
- Weddings: No Indian wedding is complete without a touch of sweetness, and Shrikhand Poori often steals the show.
- Special Occasions: Birthdays, anniversaries, or just a day when you want to treat yourself – Shrikhand Poori is the perfect pick-me-up.
- Summer Months: The cool, creamy Shrikhand is especially refreshing during the scorching Indian summers.
A Little Dip into History
Shrikhand, the star of our show, has ancient roots. Legend says it originated in Gujarat, where clever cooks discovered a way to transform curd into a decadent dessert. Over time, different regions added their own twists, resulting in the delicious variations we enjoy today. Poori, the fluffy fried bread, is a staple across India, making it the perfect partner for Shrikhand.
Let’s Get Cooking!
Preparation Time: 20 minutes (plus overnight straining for Shrikhand)
Cooking Time: 30 minutes
Ingredients:
For the Shrikhand:
- 1 kg Dahi (Full-fat Yogurt) – the thicker, the better!
- 200 grams Cheeni (Granulated Sugar)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder) – for that aromatic touch!
- A pinch of Kesar (Saffron Strands) – soaked in 2 tablespoons of warm milk
- 2 tablespoons Badam (Almonds) – slivered
- 2 tablespoons Pista (Pistachios) – chopped
For the Poori:
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1 tablespoon Tel (Vegetable Oil)
- Salt to taste
- Water – for kneading
- Tel (Vegetable Oil) – for deep frying
Step-by-Step Instructions:
Making the Shrikhand:
- Strain the Yogurt: Line a colander with muslin cloth (or cheesecloth). Pour the yogurt into the cloth, tie it up, and hang it over a bowl to drain for at least 8 hours, or preferably overnight, in the refrigerator. This removes the whey and leaves you with thick, creamy chakka.
- Sweeten the Deal: In a bowl, whisk the chakka until smooth. Gradually add the sugar and continue whisking until it’s completely dissolved and the mixture is light and fluffy.
- Flavor it Up: Stir in the cardamom powder and saffron milk. Mix well.
- Garnish and Chill: Gently fold in the slivered almonds and chopped pistachios. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Making the Poori:
- Knead the Dough: In a large bowl, combine the wheat flour, oil, and salt. Gradually add water, kneading until you form a smooth, pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Roll ’em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, round disc about 3-4 inches in diameter.
- Fry to Golden Perfection: Heat oil in a deep frying pan or kadai over medium-high heat. Gently slide the poori into the hot oil. Use a slotted spoon to press down lightly on the poori; it will puff up beautifully.
- Flip and Fry: Fry the poori until it turns golden brown on both sides. Remove it from the oil and drain on paper towels.
Serving Time!
Serve the chilled Shrikhand with hot, puffy Pooris. Garnish with extra almonds and pistachios for a touch of elegance.
Chef’s Tips for Shrikhand Poori Nirvana:
- Yogurt is Key: Use full-fat yogurt for the richest, creamiest Shrikhand.
- Patience is a Virtue: Don’t rush the straining process. The longer the yogurt drains, the thicker your Shrikhand will be.
- Sugar Smart: Adjust the amount of sugar according to your taste.
- Hot Oil is Essential: Make sure the oil is hot enough before frying the pooris. This will ensure they puff up properly.
- Don’t Overcrowd: Fry the pooris one or two at a time to prevent the oil temperature from dropping.
Cooking Variations for Modern Kitchens:
- Gas Stove: Follow the traditional method for both Shrikhand and Poori.
- Induction Stove: Works just like a gas stove, adjust the heat settings accordingly.
- Air Fryer: You can “bake” the pooris in an air fryer for a healthier option. Preheat the air fryer to 375°F (190°C). Lightly brush the pooris with oil and air fry for 5-7 minutes, flipping halfway through, until golden brown.
- Microwave: Not recommended for the Poori, but you can soften the yogurt in the microwave for a few seconds to speed up the straining process.
Nutritional Information (Approximate, per serving):
- Calories: 450-500
- Protein: 10-12g
- Fat: 20-25g
- Carbohydrates: 50-60g
Serving Suggestions:
- Enjoy Shrikhand Poori as a dessert or a light meal.
- Pair it with a side of spicy aloo sabzi (potato curry) for a balanced meal.
- Garnish with fresh fruits like mangoes or berries for an extra burst of flavor.
A Humble Request, My Friends!
Now it’s your turn! Go ahead, try this recipe at home. Experience the joy of creating something delicious and sharing it with your loved ones. Cook with love, eat with joy, and spread the happiness!