Shrikhand Golgappe
Recipe type: Dessert
Cuisine: Indian
Lusciously rich & finger-lickingly yummylicious Kesar Shrikhand stuffed inside a crispy puri.
  • 900 gm Greek Yogurt
  • 1 ½ cup Sugar
  • 2 tbsp Milk
  • 2 Generous Pinches of Saffron
  • 10 Pods of Green Cardamom (open up the pods and crush the seeds to a fine powder)
  • Blanched almonds for garnishing (Optional)
  • ¼ cup Rice Flour
  • ¼ cup Whole Wheat Flour
  • ¼ cup All purpose flour
  • 5 tbsp Water
  • Salt
  • Oil for deep frying
  1. Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth. Bring edges of cloth together, tie it with a string. Hang the cloth and place a bowl below it to drain the excess whey overnight.
  2. Add the saffron to the milk and keep aside.
  3. Transfer the yogurt to a deep bowl. Add sugar, cardamon powder as well as the saffron milk and whisk well until sugar is dissolved and yogurt becomes smooth and creamy.
  4. Garnish with almonds or any other nuts of your choice. Chill for an hour before serving.
  1. Combine rice flour, wheat flour, all purpose flour and salt. Add water little at a time and mix. Knead slowly to form a semi stiff dough. Divide the dough in equal parts.
  2. On a floured surface roll the dough in a thin circle with a rolling pin.
  3. With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
  4. Gently slide 3 to 4 puris into the hot oil in a frying pan and fry till golden brown on both sides.
  5. Drain on absorbent paper.
  6. Repeat with the remaining dough.
  1. Lightly tap the top of puri with tip of spoon or index finger to make a small hole.
  2. Spoon some shrikhand inside.
  3. Pop in your mouth immediately.
Recipe by Samosa Street at