Prep 1 hr
Cook 10 hrs
This is a mouth watering totally delicious not for the dieters dessert. One of my family favorites, this never ceases to please my Dad and Brother. The recipe was submitted by Swati Jadhav to the Thursday magazine dated Jan 5th-11th'06. Enjoy!
- 1 kg full cream fresh yoghurt
- 1 1⁄2 cups ground sugar
- 1⁄2 teaspoon saffron
- 1 1⁄2 teaspoons cardamom powder
- 2 cups self raising flour
- 1 tablespoon oil
- 1⁄2 teaspoon salt
- water, drained from the hung yoghurt (use to knead the puri dough)
- oil, to deep fry the puris
- Hang yoghurt in a muslin cloth for 8-10 hours. Remember to keep a big pot below the hung yoghurt so that it can collect the water drained from it. After the above mentioned time is up, you'll find waterless yoghurt remaining inside the muslin cloth.
- Transfer the yoghurt to a bowl. It should be about 2 cups. Beat it with a spoon.
- Fold in the sugar and mix thoroughly.
- Heat saffron for 20-25 seconds in the oven till it is crispy.
- Crush it and while you do so enjoy the lovely aroma of the crushed saffron.
- Fold in the crushed saffron into the yoghurt and sugar mixture.
- Add cardamom powder and mix well.
- Now, thoroughly beat the mixture with a spoon till it doubles in volume.
- Cover and keep the shrikhand in the refrigerator to get cold.
- Now start making the puris.
- Put the flour, 1 tablespoons oil and salt in a bowl and mix well with your fingers(like you make chappati dough).
- Add the water drained from the hung yoghurt and knead the puri dough thoroughly. This is done so that the puris will not absorb oil when frying and become crispy.
- Cover dough with a cloth and keep aside for 30 minutes.
- Pinch off equal sized balls of the dough and roll out to make puris.
- Fry the puris in oil in a wok.
- Drain on clean kitchen paper towels.
- Serve hot puris with cold shrikhand for a treat of the lifetime!
- Enjoy :).
You do not need salt water, regular water works just as well-- add salt to the flour if desired