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Shrikhand Puri: Meetha Magic for Your Mouth, Yaar!

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Chef Curry Do’pyaza

Shrikhand Puri: Meetha Magic for Your Mouth, Yaar!

Namaste Dosto! Kem cho? Aadaab! Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens with a recipe that’s as delightful as a Bollywood dance number and as comforting as your grandma’s hug. Today, we’re diving into the creamy, dreamy world of Shrikhand Puri!

This isn’t just a dish; it’s an emotion. Think of it as sunshine on a plate, perfect for celebrating life’s little victories. Shrikhand Puri is a star during festivals like Diwali, Holi, and especially dear to my Gujarati and Maharashtrian friends during Gudi Padwa and Janmashtami. It’s also a common sight at weddings and other auspicious occasions. The cool, sweet Shrikhand is a welcome treat during the hot summer months.

A Little Trip Down Memory Lane

Shrikhand, my friends, has a rich history! It’s believed to have originated in ancient Gujarat, where clever cooks discovered a way to transform humble yogurt into a decadent dessert. The name “Shrikhand” itself is derived from “Shikharini,” an ancient Sanskrit word for a thickened yogurt preparation. Over the centuries, this sweet treat has traveled across India, picking up regional variations and earning a place in our hearts (and stomachs!).

Let’s Get Cooking!

Preparation Time: 20 minutes (plus overnight yogurt draining)
Cooking Time: 30 minutes

What You’ll Need (Ingredients):

For the Shrikhand:

  • 500 grams Dahi (Full-fat Yogurt): This is your star player!
  • 100 grams Pithi Shakkar (Powdered Sugar): Adjust to your sweetness preference.
  • 1/4 teaspoon Elaichi Powder (Cardamom Powder): Adds a fragrant touch.
  • A pinch of Kesar (Saffron strands): For that beautiful color and aroma. Soak in 2 tablespoons of warm milk.
  • 1 tablespoon Charoli (Chironji seeds): Adds a nutty crunch.
  • 1 tablespoon Badam (Almonds), slivered: For that extra texture.
  • 1 tablespoon Pista (Pistachios), slivered: For that vibrant green color.

For the Puri:

  • 2 cups Gehun ka Atta (Whole Wheat Flour): The base of our fluffy puris.
  • 1 tablespoon Tel (Vegetable Oil): For a softer dough.
  • Water: As needed to form a soft dough.
  • Tel (Vegetable Oil): For deep frying.

Let’s Make Some Magic (Instructions):

Shrikhand:

  1. Drain the Yogurt: This is crucial! Line a strainer with muslin cloth (or cheesecloth). Place the strainer over a bowl. Pour the yogurt into the cloth, gather the edges, and tie it into a bundle. Place a weight on top (like a small plate with a can of beans) and let it drain in the refrigerator for at least 6-8 hours, or overnight. You want to get rid of as much whey as possible.
  2. Smooth and Sweet: Once drained, you’ll have a thick, creamy yogurt cheese called “Chakka.” Transfer the Chakka to a bowl. Add the powdered sugar and cardamom powder.
  3. Whisk it Good: Using a whisk or a hand blender, whip the mixture until it’s smooth, light, and fluffy. Be gentle, we don’t want to over-whisk it.
  4. Flavor and Garnish: Gently fold in the saffron-infused milk, chironji seeds, almonds, and pistachios.
  5. Chill Out: Cover the Shrikhand and refrigerate for at least 30 minutes to allow the flavors to meld together.

Puri:

  1. Dough Time: In a large bowl, combine the whole wheat flour and 1 tablespoon of oil. Gradually add water, kneading until you form a soft, pliable dough.
  2. Rest Easy: Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, resulting in softer puris.
  3. Roll ’em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc (about 3-4 inches in diameter).
  4. Fry Time: Heat oil in a deep frying pan or kadhai over medium-high heat. Gently slide the puri into the hot oil.
  5. Puff Up: Using a slotted spoon, gently press the puri down into the oil. This will help it puff up beautifully.
  6. Golden Brown: Fry the puri until it’s golden brown and puffed up on both sides. Remove it from the oil and drain on a paper towel.

Chef’s Tips for Perfection:

  • Yogurt is Key: Use full-fat yogurt for the creamiest Shrikhand.
  • Don’t Rush the Draining: The longer you drain the yogurt, the thicker your Shrikhand will be.
  • Sugar Control: Adjust the amount of powdered sugar to your taste.
  • Hot Oil is Essential: The oil must be hot enough for the puris to puff up properly.
  • Serve Fresh: Puris are best served hot and fresh.

Cooking Medium Options:

  • Gas Stove: The traditional method, perfect for both Shrikhand and Puri.
  • Induction Stove: Works just as well as a gas stove.
  • Air Fryer: You can “bake” the puris in an air fryer for a healthier alternative. Brush them lightly with oil before air frying.
  • Microwave: Not recommended for making puris. Shrikhand does not require cooking, so microwave is not applicable.

Nutritional Information (Approximate per serving):

  • Calories: 350-400
  • Protein: 8-10 grams
  • Fat: 15-20 grams
  • Carbohydrates: 40-50 grams

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

Serving Suggestions:

  • Serve Shrikhand chilled with hot, freshly fried puris.
  • Garnish with extra slivered nuts and saffron strands.
  • A small bowl of Aamras (mango pulp) on the side is a match made in heaven!
  • Enjoy it as a light lunch, a festive treat, or a satisfying dessert.

So there you have it, folks! Shrikhand Puri – a symphony of sweet and savory that’s sure to tantalize your taste buds. Go ahead, give this recipe a try. It’s easier than you think, and the results are simply divine! Share this delightful treat with your loved ones and spread the joy of Indian cuisine.

Happy Cooking!
– Chef Curry Do’pyaza