Back to 4 servings Shrikhand 1 kg full-fat plain yoghurt, hung overnight to thick curd; Greek yoghurt works too 1 cup powdered sugar, more to taste 0.5 teaspoon saffron strands, soaked in 1 tablespoon warm milk 1 teaspoon cardamom powder, freshly ground green cardamom 2 tablespoons pistachios, chopped, for garnish 2 tablespoons almonds, chopped, for garnish Puri 2 cups all-purpose flour, plus 1 teaspoon baking powder 0.5 teaspoon salt 1 tablespoon neutral oil, plus more for frying water from the hung yoghurt, or plain water, to knead
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1 Step 1: Line a colander with several layers of muslin or cheesecloth over a bowl. Pour in the yoghurt, tie the cloth into a bundle and refrigerate for 8 to 10 hours or overnight so the whey drains. Keep the drained liquid for the dough.2 Step 2: Soak the saffron in the warm milk for about 20 minutes until the color releases.3 Step 3: Transfer about 2 cups of the thick hung curd to a bowl and beat until smooth. Fold in the powdered sugar until fully dissolved.4 Step 4: Stir in the saffron milk and cardamom, then beat the mixture until it looks light and has roughly doubled in volume.5 Step 5: Refrigerate the shrikhand for at least 2 hours until well chilled.6 Step 6: For the dough, sift the flour with the baking powder and salt. Rub in the oil until the mixture is crumbly.7 Step 7: Gradually knead in the reserved yoghurt whey until you have a smooth, firm, pliable dough. Add flour if sticky or water if dry.8 Step 8: Cover the dough and rest it for 30 minutes.9 Step 9: Divide the dough into small balls and roll each into an even disc about 3 to 4 inches across. Keep the discs thin but not too thin, or they will not puff.10 Step 10: Heat oil for deep frying over medium-high heat until a small piece of dough sizzles and rises straight to the surface.11 Step 11: Slide a puri into the oil and press gently with a slotted spoon so it puffs. Fry for 1 to 2 minutes per side until golden and puffed.12 Step 12: Drain the puris on kitchen paper. Sprinkle the chilled shrikhand with the chopped pistachios and almonds and serve with the hot puris.getsaucepan.com/r/3897bf10-22b5-556b-8d72-8cbade1b91c8
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