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Shrikhand Poori: A Sweet Symphony for Your Soul, Yaar!

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Chef Curry Do’pyaza

Shrikhand Poori: A Sweet Symphony for Your Soul, Yaar!

Namaste and Kem Chho, my lovely foodies! Chef Curry Do’pyaza here, ready to whisk you away on a culinary adventure to the land of sweet dreams. Today, we’re diving headfirst into a delightful dish that’s close to my heart – Shrikhand Poori with Almonds and Pistachios.

This isn’t just food; it’s a celebration! Shrikhand Poori is a star during festivals like Diwali, Holi, and especially beloved in Maharashtra and Gujarat during Gudi Padwa and Janmashtami. It’s also a common treat during weddings and other joyous occasions. Think of it as sunshine on a plate, perfect for brightening any day.

A Little History Lesson (with a dash of spice!)

Shrikhand, the creamy, dreamy yogurt dessert, has ancient roots. Legend says it originated in ancient India, possibly even during the time of the Mahabharata! The word “Shrikhand” itself is derived from “Shikharini,” an ancient sweet dish. Poori, on the other hand, is a staple across India, a simple yet satisfying fried bread that complements Shrikhand perfectly. Together, they are a match made in culinary heaven!

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 6-8 hours for yogurt straining)
Cooking Time: 30 minutes

Ingredients:

For the Shrikhand:

  • 500 grams Dahi (Full-fat Yogurt) – the thicker, the better!
  • 150 grams Pithi Shakkar (Powdered Sugar) – for that perfect sweetness
  • 1/4 teaspoon Elaichi Powder (Cardamom Powder) – for an aromatic touch
  • 1 tablespoon Charoli (Chironji Seeds) – for a nutty surprise
  • 2 tablespoons Badam (Almonds), slivered – for a crunchy texture
  • 2 tablespoons Pista (Pistachios), chopped – for a vibrant green hue
  • A pinch of Kesar (Saffron) strands, soaked in 1 tablespoon warm milk – for a luxurious color and flavor

For the Poori:

  • 2 cups Gehun ka Atta (Whole Wheat Flour) – the base of our delightful poori
  • 1/2 teaspoon Ajwain (Carom Seeds) – for easy digestion and a lovely aroma
  • 1/4 teaspoon Namak (Salt) – just a pinch to balance the flavors
  • 2 tablespoons Tel (Vegetable Oil) – for a soft and pliable dough
  • Water, as needed – to bring it all together
  • Tel (Vegetable Oil), for deep frying – the key to golden, puffed-up poori

Instructions:

  1. The Shrikhand Saga:
    • First, line a large bowl with a muslin cloth (a thin cotton cloth). Pour the yogurt into the cloth.
    • Gather the edges of the cloth and tie it tightly to form a bundle. Hang this bundle over a bowl or sink for 6-8 hours, or even overnight, in the refrigerator. This will remove all the whey and leave you with thick, luscious hung curd.
    • Once the yogurt is strained, transfer it to a clean bowl. Add the powdered sugar, cardamom powder, and saffron milk.
    • Whisk everything together until smooth and creamy. Fold in the chironji seeds, almonds, and pistachios.
    • Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. The Poori Power:
    • In a large bowl, combine the whole wheat flour, carom seeds, salt, and oil.
    • Gradually add water, a little at a time, and knead into a smooth, firm dough. It should not be sticky.
    • Cover the dough with a damp cloth and let it rest for 15-20 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 wok over medium-high heat.
    • Gently slide a poori into the hot oil. Use a slotted spoon to lightly press down on the poori. It should puff up beautifully!
    • Fry until golden brown on both sides.
    • Remove the poori from the oil and drain on a paper towel.
    • Repeat with the remaining dough balls.

Tips for a Perfect Shrikhand Poori:

  • Yogurt is Key: Use full-fat yogurt for the richest, creamiest Shrikhand.
  • Strain it Right: Don’t rush the straining process. The longer you strain, the thicker your Shrikhand will be.
  • Rest the Dough: Resting the poori dough is crucial for soft, puffed-up pooris.
  • Hot Oil is Essential: Make sure the oil is hot enough before frying the pooris. This will ensure they puff up properly.

Cooking Medium Variations:

  • Gas Stove/Induction Stove: Follow the instructions above. These are the most common methods.
  • Air Fryer (Poori): You can lightly brush the rolled-out pooris with oil and air fry them at 375°F (190°C) for 5-7 minutes, flipping halfway through. They won’t puff up as much as deep-fried pooris, but it’s a healthier option.
  • Microwave (Warming Shrikhand): If your Shrikhand is too cold, you can microwave it for a few seconds (5-10 seconds) to soften it slightly. Be careful not to overheat it.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 10-12 grams
  • Carbohydrates: 45-50 grams
  • Fat: 15-20 grams

Serving Suggestions:

  • Serve Shrikhand Poori warm or at room temperature.
  • Garnish with extra almonds and pistachios.
  • A dollop of Shrikhand on a plate with two or three warm, puffed-up pooris is the perfect serving.
  • Enjoy it as a dessert after a delicious Indian meal.
  • Serve with hot Chai (Indian Tea) for an authentic Indian experience.

Now it’s your turn!

Go ahead, my friends! Try this recipe at home and share the joy of Shrikhand Poori with your family and friends. Let the sweet symphony of flavors dance on your taste buds!

Happy Cooking, and remember, food is love!