Shrikhand and puri

Ingredients:

Shrikhand

• 6 cups whole milk Greek yogurt
• 0.5 - 3/4 cup ultrafine sugar
• 1/8 tsp ground cardamom
• 1/8 tsp ground nutmeg
• A pinch of saffron (optional)
• 0.5 cup sour cream (optional)
• 1/4 cup golden raisins
• 1/4 cup chopped pistachios

Puri

• 2 cups whole wheat flour
• 1 teaspoon of salt
• 1 tbsp vegetable oil + extra for deep frying

Preparation:

1. Prepare shrikhand:

   
   Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners, and tie them into a knot. Then tie the bag to a wooden spoon. Place the spoon over the edge of the saucepan so the bag hangs in the saucepan; refrigerate overnight to allow the excess liquid to drain.
   
2. Place the thickened yogurt in a bowl and whisk until smooth. Stir in 0.5 cups of superfine sugar, cardamom, nutmeg, and saffron (if using). Taste and add more sugar if needed. The shrikhand should be slightly tart. If not, add sour cream to taste.
3. Mix most of the raisins and pistachios with the shrikhand; sprinkle the remaining on top. Cover and refrigerate for at least 1 hour.

4. Prepare the puri:

   
   Combine flour and salt in a large bowl. Stir in 1 tablespoon vegetable oil; make a well in the center and gradually pour in 2/3 cup water. Mix with your hands until the dough forms a ball. Continue kneading on a clean work surface until the dough is smooth and slightly sticky, about 5 minutes. Cover with a damp cloth and let rest for 30 minutes.
   
5. Divide the dough in half and roll each half into a 1.5 mm thick circle. Using a 4 cm cookie cutter, cut out about 20 circles from the dough.
6. In a large saucepan, heat 2 inches of vegetable oil to 350°F (175°C) on a deep-fry thermometer. Line a colander with paper towels. Fry the puris, a few at a time, until golden brown, about 1 minute per side. Transfer them to the colander with a slotted spoon. Serve the hot puris with cold shrikhand.