Name: Shrikhand Puri recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: For Puri - Wheat Flour – 1 cup; Flour/ Maida – ¼ cup; Fine Sooji – 1 tbsp; Oil – 1 tbsp. for kneading + 2tbsp for rolling puries; Salt - ½ tsp; Water as required for kneading; For Shrikhand – Sweet thick curd – 5-6 cups; Castor sugar / fine sugar- 1 ¾ cup; Saffron strands – 1 tbsp.; Warm milk – 1tbsp; Cardamom powder – 1 tsp; Nutmeg powder – ½ tsp; Crushed or finely chopped dry fruits – 2 tbsp.

Ingredients Serving: 4

For Puri - Wheat Flour – 1 cup
Flour/ Maida – ¼ cup
Fine Sooji – 1 tbsp
Oil – 1 tbsp. for kneading + 2tbsp for rolling puries
Salt - ½ tsp
Water as required for kneading
For Shrikhand – Sweet thick curd – 5-6 cups
Castor sugar / fine sugar- 1 ¾ cup
Saffron strands – 1 tbsp.
Warm milk – 1tbsp
Cardamom powder – 1 tsp
Nutmeg powder – ½ tsp
Crushed or finely chopped dry fruits – 2 tbsp.

Instructions

In a deep bowl take Wheat flour, Maida, Fine sooji, salt and Oil. Mix well.
Add water slowly at a time knead into stiff dough. Cover and keep aside for 30 minutes.
Divide dough into 8-9 equal parts. Shape them into a smooth ball.
Heat oil in a wok or Kadai.
Grease hands and rolling board with oil. Take small portion of dough and make a ball. Place it on board and roll evenly from all the sides. It should be little thick.
Fry Puris on medium low flame from all the sides till golden brown
For Shrikhand – Strain yoghurt using strainer lined with muslin cloth or cheese cloth.
Bring the cloth edges together and tie one edge around the rest
Hung it overnight until all liquid from yogurt if drained off. Use bowl to collect drained water.
Next day remove it in a large deep bowl. Add castor sugar, nutmeg powder and cardamom powder in chakka. Mix well using hand beater or whisk it.
Add dissolved saffron strands, sliced or chopped dry fruits. Mix well.
Store in airtight container and transfer it into refrigerator.
Serve hot puris with chilled shrikhand.

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