Shrikhand and Puri
Indulge in the classic Indian delight of *Shrikhand and Puri*, a perfect harmony of creamy sweetness and crispy fried goodness. This traditional dessert-meets-snack combo features silky shrikhand, made by straining full-fat yogurt for a luscious texture and blending it with the aromatic warmth of saffron, cardamom, and a touch of sweetness. Topped with crunchy chopped nuts, it’s a chilled, fragrant treat. Paired with these golden, puffed puris—lightly crisp on the outside and soft inside—this dish strikes a balance between rich and refreshing. Ideal for festive occasions or weekend indulgence, this recipe is easy to prepare and brings an authentic Indian flavor experience to your table.
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Recipe Information
Ingredients
- 500 grams Plain yogurt (full-fat)
- 75 grams Powdered sugar
- 0.5 teaspoons Saffron strands
- 2 tablespoons Warm milk
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Chopped nuts (almonds, pistachios)
- 250 grams Whole wheat flour
- 2 tablespoons Semolina (optional, for crispiness)
- 0.25 teaspoons Salt
- 100 milliliters Water
- 1 tablespoons Oil (for puri dough)
- 500 milliliters Oil (for frying puris)
Instructions
1. Start with making the shrikhand. Place the plain yogurt in a muslin cloth or cheesecloth, hang it over a bowl or sink, and let it strain for 4-5 hours or overnight in the fridge to remove excess whey. This results in thick hung curd.
2. In a small bowl, soak the saffron strands in warm milk for 10 minutes to release their color and flavor.
3. Transfer the hung curd to a mixing bowl. Add powdered sugar, saffron milk, and cardamom powder, and whisk everything together until smooth and creamy. Adjust the sweetness according to your preference.
4. Fold in the chopped nuts, reserving a few for garnish. Cover and refrigerate the shrikhand until ready to serve.
5. For the puris, mix whole wheat flour, semolina (if using), and salt in a large bowl. Add oil and mix it into the flour with your fingers until it resembles breadcrumbs.
6. Gradually add water and knead the dough until it is firm but smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
7. Divide the dough into small, even portions and roll them into balls. Flatten each ball into a disc, then roll them out into small circles about 3-4 inches in diameter, ensuring not to make them too thin.
8. Heat the oil for frying in a deep pan over medium heat. Once the oil is hot, carefully drop a puri into the oil. It should puff up in a few seconds. Lightly press it with a slotted spoon to encourage puffing.
9. Fry the puris one at a time until golden brown on both sides, about 20-30 seconds per puri. Remove and drain on paper towels.
10. Serve the puris hot with chilled shrikhand. Garnish the shrikhand with the reserved chopped nuts before serving.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 25.6 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
