Authentic Gujarati Shrikhand Puri with Warm Saffron Milk
Experience the classic festive combination of sweet, creamy hung curd laced with cardamom and saffron, paired with crisp, golden-fried pooris. This beloved Gujarati celebration meal offers a delightful contrast of textures and rich aromatic flavors.
55min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Tie the yogurt in a clean muslin cloth and hang it for 3 to 4 hours to drain out all the whey, yielding thick chakka (hung curd).
2
In a mixing bowl, whisk the hung curd and powdered sugar together until smooth and creamy.
3
Fold in the saffron-infused milk, cardamom powder, and half of the chopped dry fruits. Chill the shrikhand in the refrigerator.
4
In a separate wide bowl, combine the whole wheat flour, semolina, a pinch of salt, and a teaspoon of ghee.
5
Gradually add water and knead into a firm, smooth dough. Cover and let it rest for 15 minutes.
6
Divide the dough into small equal-sized balls and roll them out into small, thin circular discs (pooris).
7
Heat oil or ghee in a deep frying pan over medium-high heat.
8
Slip the rolled pooris one by one into the hot oil, gently pressing them with a slotted spoon until they puff up and turn golden brown on both sides.
9
Remove the pooris and drain excess oil on paper towels.
10
Serve the chilled, aromatic shrikhand accompanied by hot, puffy pooris.
Ingredients
2 cups thick plain yogurt (dahi)
1/2 cup powdered sugar
1/4 teaspoon saffron strands soaked in 1 tablespoon warm milk
1/2 teaspoon cardamom powder
1 tablespoon chopped almonds and pistachios
2 cups whole wheat flour (gehun ka atta)
1 tablespoon semolina (sooji)
1 teaspoon ghee
Water for kneading
Oil or ghee for deep frying
*This AI-generated recipe may contain inaccuracies.