I love complicated foods, there’s something commendable when you can follow a complex recipe and be rewarded with a great taste its like finding your way through a giant maze. On a similar note, there’s something very comforting in making simple foods. This recipe is as simple as you can get, yet they taste so good they out shine some of the elaborate dishes. Poori with Shrikhand is considered a festive dish in Maharastrian and Gujarati Cuisine and often served in wedding feasts.

I’ve made Shrikhand with mango puree called Amrakhand and its in my Rasgulla Amrakhand recipe. The only difference between the Amrakhand and Shrikhand in this recipe is that I’ve not used mango puree and have added silvered almonds in addition to pistachios as garnish. My kids love pooris and with Shrikhand they tasted divine. I’ve always been told you need to work hard to achieve your goals and nothing will be handed to you in silver platter. Well, this dish is one complete meal and looks they are in silver platter too! Enjoy!!!

Step-by-Step Pictorial:

Heat milk to lukewarm and add rava to it. Mix well and leave it aside for the rava to soak for about 5 mins.
In a bowl, add wheat flour, salt and the rava-milk and mix well to form a stiff but pliant dough. Add water or flour to the dough to make a smooth but firm dough. If the is too dry sprinkle few drops of water and mix to form the dough. If the dough is too watery add more flour to make the dough. Heat oil for deep-frying in a wide pan. While the oil is heating, make the poori. Divide the dough into small lime sized portions. Make balls from each portion and roll them into discs using a rolling-pin. The discs should be thin and even throughout but not too thin.

Once the oil is hot, deep fry the discs and press lightly for the poori to puff up. Once the underside gets golden brown, flip to fry the top side and fry till they turn golden brown. Remove from oil and leave the poori on a paper towel to drain any excess oil from the poori.

Poori with Shrikhand

Ingredients

- Wheat Flour — 2 cups
- Semolina/Rava — 3 Tbsp
- Salt — a pinch
- Milk — 3/4 cup
- water — as needed
- Oil– for deep frying

For Shrikhand

Greek Yogurt or Hung Curd — 2 cups (I used Fage)
Powdered Sugar — 1/4 cup (add few Tbsp if more sweetness is needed)
Cardamom Powder — 1/4 tsp
Dry Roasted Pistachios — 10 (sliced)
Slivered Dry Roasted Almonds — 1 Tbsp
Saffron — a pinch

Instructions

1. Heat milk to lukewarm and add rava to it. Mix well and leave it aside for the rava to soak for about 5 mins.
2. In a bowl, add wheat flour, salt and the rava-milk and mix well to form a stiff but pliant dough. Add water or flour to the dough to make a smooth but firm dough. If the is too dry sprinkle few drops of water and mix to form the dough. If the dough is too watery add more flour to make the dough.
3. Heat oil for deep frying in a wide pan. While the oil is heating, make the poori. Divide the dough into small portions. Make balls from each portion and roll them into discs using a rolling pin. The discs should be thin and even throughout but not too thin. Once the oil is hot, deep fry the discs and press lightly for the poori to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the poori on a paper towel to drain any excess oil from the poori.

Method for making Shrikhand

Line a thin muslin/cheesecloth on a bowl and pour the curd into the cloth. Grab all the corners of the cheese cloth and twist. Place the cloth with the curd in it and refrigerate for at least an hour. The water drains out from the cloth into the bowl and the resulting curd in the cloth is very thick. This is the curd that’s most desirable to make shrikhand.
Remove the curd into a bowl. Garnish with fine cardamom powder, saffron and mix well. Refrigerate the shrikhand until needed.
Few minutes before serving, place shrikhand in the serving dish or bowl and garnish with sliced pistachios and almonds. Serve chill with hot pooris. Enjoy!!!