Mango Shrikhand with Puri
INGREDIENTS
Shrikhand:
2 ½ cups full fat Greek yogurt
½ cup icing sugar
1 cup Supreme Mango Pulp
¼ tsp Supreme Green Cardamom Powder
2 tbsp supreme pistachios, ground to a powder
Pinch of saffron
Garnish:
¼ cup Supreme Pistachios, roughly chopped
Extra mango pulp to swirl on top
Puris:
1 ½ cup plain flour and extra for dusting and rolling
¾ cup Supreme Chapatti Flour
1 tsp baking powder
2 tbsp oil
½ tsp salt
¾ cup warm milk
Oil to deep fry
METHOD
Shrikhand:
Line a fine mesh sieve with muslin/cheesecloth or good quality kitchen paper then place a bowl under the sieve (make sure there is a few inches between the sieve and base of the bowl). Pour the yogurt into the cloth, cover the top with plastic wrap and refrigerate for 24 hours. Remove yogurt from the refrigerator and transfer into a mixing bowl along with mango pulp, icing sugar, green cardamom powder, saffron and ground pistachios. Whip well then transfer into a serving dish. Pour some mango pulp on top and using a spoon/cocktail stick make swirls to create a marble effect and garnish with chopped pistachios. Keep in the refrigerator until ready to serve.
Puris:
In a large mixing bowl add plain flour, chapatti flour, baking powder, oil and salt. Slowly add just enough warm milk to form a smooth dough. Divide the dough into medium sized balls. Sprinkle with flour then use a rolling pin to roll into circles. The circles should not be too thick or too thin. Then cut circles into quarters. Add enough oil in a wide pan to deep fry and heat over medium-high heat. Once the oil is heated, gently add the puri and deep fry. Press lightly and using a slotted spoon, carefully spoon the oil over the puri for it to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the puri on a paper towel to drain off any excess oil. Fry in batches and do not overcrowd the pan. Serve hot puris with cool shrikhand.
