Name: Shreekhand with crispy poori recipe by Pallavi Nayyar at BetterButter
Prep time: 480 min
Cook time: 25 min
Total time: 505 min
Yield: 4
Ingredients: For shreekhand:; Curd 500 gm; Muslin Cloth; Sugar 6 tablespoon or to taste; Caradamom seeds powder 2 teaspoon; Almonds chopped 6; Dates chopped 4; Raisins 8; Pomegranate pearls 5 tablespoon; For pooris:; Whole wheat flour 2 cup; Refined flour 1/2 cup; Semolina 3 tablespoon; Kasoori methi 2 tablespoon; Salt 1 tablespoon; Carrom seeds 2 teaspoon; Ghee 2 tablespoon; Water for kneading; Oil for frying

Ingredients Serving: 4

For shreekhand:
Curd 500 gm
Muslin Cloth
Sugar 6 tablespoon or to taste
Caradamom seeds powder 2 teaspoon
Almonds chopped 6
Dates chopped 4
Raisins 8
Pomegranate pearls 5 tablespoon
For pooris:
Whole wheat flour 2 cup
Refined flour 1/2 cup
Semolina 3 tablespoon
Kasoori methi 2 tablespoon
Salt 1 tablespoon
Carrom seeds 2 teaspoon
Ghee 2 tablespoon
Water for kneading
Oil for frying

Instructions

First take a large bowl and strainer. Put the muslin cloth over the strainer.
Now pour curd over the muslin cloth.
Make a knot of the muslin cloth. Put it over the strainer.
Now put it in refrigerator for 8 hours.
After 8 hours open the knot of the muslin cloth. And remove the hungcurd from the cloth in a bowl.
Whisk it and add sugar and mix well.
Add chopped nuts .mix well
Add caradamom powder and mix well.
Garnish it with pomegranate seeds and nuts.
Shreekhand is ready to serve.
For pooris: mix all the ingredients.
Make a whole in centre and add ghee.
Mix well and make a tight dough with the help of water. Set aside for. 10 mintues.
After 10 minutes knead it again with greasy hands. Make dough balls.
Make pooris from it.
Heat oil in a wok and fry poori from both sides.
Make all pooris in the same way. It will make 16 pooris from this dough.
Serve hot with cool shreekhand.

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