Shrikhand And Pooris
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
41
Sweetness
53
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 cup
Sugar (superfine)1 tsp
Ground Cardamom1 tsp
Ground Nutmeg1 cup
Sour Cream (optional)1 cup
Golden Raisins1 cup
Pistachio (chopped)2 cups
Wheat Flour (whole-)1 tsp
SaltDirections:
1
Make the shrikhand: Line a large bowl with a double layer of cheesecloth
2
Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle
3
Then tie the bundle onto a wooden spoon
4
Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight
5
Empty the thickened yogurt into a bowl; whisk until very smooth
6
Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using)
7
Taste and add more sugar, if desired
8
Shrikhand is supposed to be slightly tart
9
If it's not, add some or all of the sour cream
10
Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top
11
Cover and chill for at least 1 hour
12
Make the pooris: Mix the flour and salt in a large bowl
13
Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water
14
Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes
15
Cover with a damp cloth and let rest, 30 minutes
16
Divide the dough in half; roll each portion into a 1/16-inch-thick round
17
Cut out about 20 circles using a 2 1/2-inch round cookie cutter
18
Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F
19
Line a colander with paper towels
20
Fry the pooris in batches until golden brown, 1 minute per side
21
Remove with a slotted spoon; drain in the colander
22
Serve the hot pooris with the cold shrikhand
23
Photograph by Charles Masters