Rich and sweet apple shrikhand with fluffy puri’s. A childhood favorite of many in my home state.
I have been itching to show off my newfound confidence in the kitchen for quiet some time now and Rahul’s birthday looked like the perfect opportunity for me to do so. Not only does he get to take some well-deserved time off but he also gets to enjoy a childhood favorite meal “SHRIKHAND PURI” made by yours truly (LAUHGS!!!) If you haven’t guessed by now, then let me tell you then this is not Rahul but Maddy posting after a really looooong time. This is a complete meal, which will soon have your loved ones eating out of the palm of your hands in no time.
Every year at this time Rahul and I get the chance to have twice the amount of fun. I say that because his birthday and the super bowl fall pretty much within a couple of days each other. I wish we got to combine the two momentous occasions by celebrating his birthday at the big game. Wouldn’t that be fantastic??? But these two special occasions put us in a bit of a quandary as far as our blog is concerned. The big question was if he was going to do a game day recipe or I was going to make some thing for his birthday? In the end I won out. The reason is simple and my husband is smart to understand it; Happy wife equals a happy life (LAUGHS HARD!!!).
Having won the first battle it was time for me to face the music. I have indeed made significant progress in the last year or so in the kitchen but I still consider myself a cooking novice. So the recipe that I was going to cook had to be absolutely foolproof but delicious at the same time. Fortunately I knew just the right person to ask for ideas; my mother-in-law. Without batting an eyelid she very quickly asked me to make “SHRIKHAND PURI” which means a pudding, which is eaten with a whole-wheat flatbread.
In my home state you will find very few people who do not like this meal. The most famous version is the one in which the shrikhand is made with mangoes and is usually eaten at the height of summer. I decide to change things up a bit by making mine with apples instead.
The shrikhand is made with an instant, almost ready-to-eat recipe. Simply squeeze out the excess water from the yogurt using any cloth, add sugar, cinnamon powder and whisk well until sugar is dissolved. Top it with chopped apples and cashews and voila!! the shrikhand is ready.
If you thought the flatbread or puris as they are called are going to be difficult then you are wrong.. Just combine all the ingredients and knead slowly to form a semi stiff dough. Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin. With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough. Fry the puris in batches until golden brown on both the sides. Drain on absorbent paper. Repeat. Serve the hot puris with the cold shrikhand.
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- 1 cup Whole Wheat Flour
- ¼ tsp Salt
- 1 tsp Oil
- Oil for deep frying
- 900 gm Greek Yogurt
- ¾ cup Sugar
- 1 tsp Cinnamon Powder
- 1 Apple finely chopped
- Crushed Cashews for garnishing
- Take a muslin cloth/handkerchief and spread it on a bowl. Pour greek yogurt onto the cloth. Bring edges of cloth together and squeeze it lightly to drain the excess whey.
- Transfer the yogurt to a deep bowl. Add sugar, cinnamon powder and whisk well until sugar is dissolved and yogurt becomes smooth and creamy.
- Add chopped apples and mix well again.
- Transfer it into a serving bowl. Sprinkle chopped cashews and apples. Chill for an hour before serving.
- Combine wheat flour, oil and salt. Add water little at a time and mix. Knead slowly to form a semi stiff dough.
- Heat oil on a high heat.
- Divide the dough in equal parts. On a floured surface roll the dough in a thin circle with a rolling pin.
- With a cutter, cut out circles in the dough. Remove the extra dough and add it to the unused dough.
- Fry the puris in batches until golden brown on both the sides.
- Drain on absorbent paper.
- Repeat with the remaining dough.
- Serve the hot puris with the cold shrikhand.