Sunday, February 7, 2010
Shrikhand Puri for SuperBowl
1 tsp Almonds(crushed)Badam
1/2 tsp Cardamom Powder(Elaichi)
500 grams yogurt(curd) dahi
1/2 tsp Nutmeg powder(Jaiphal)
300 gms Sugar(Shakkar/cheeni)
Method: to make Sweet Yogurt(Srikhand)
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Method to Make: Puri's
1 1/2 cup whole wheat flour
1 tbsp all purpose flour
1/2 tsp salt
1/2 tsp sugar
Water and oil as required for kneading
oil for deep-frying
Sift the flour and add all the ingredients except water and oil. Incorporate all together well. knead the flour using little water and oil alternately till it becomes a semi soft ball.
At this stage,knead with oil alone as the dough should be slightly more tougher than the chapathi dough.
Divide these into 1 inch balls.
Heat oil in a wok or kadhai for deep frying. Heat over medium high heat.
Take 1 ball and roll it into approximately 5 inch circle with or without dough.
Slip the flattened circle gently into the hot oil.It should puff up.Fry the other side too and drain them on a paper towel.
Do the same for the remaining puris.Serve warm.