Shrikhand Puri Gujarati Festival Meal

Method

1. 1

   Strain the yogurt (begin the day before): Place a large muslin cloth over a deep bowl. Pour 1 kg full-fat yogurt into the cloth. Gather the corners and tie together. Hang over the bowl from a tap or hook. Let hang for 6 to 8 hours or overnight. The whey drains out leaving thick chakka (concentrated yogurt). After straining you should have about 450 to 500 g of thick chakka.

2. 2

   Prepare the saffron: Soak saffron strands in 2 tbsp warm milk for 10 minutes. The milk turns golden-orange.

3. 3

   Make the shrikhand: Place the drained chakka in a mixing bowl. Add powdered sugar. Whisk for 3 to 4 minutes until the sugar is completely dissolved — no granules should remain. Add saffron milk and cardamom powder. Mix until the colour is evenly golden throughout. Taste and adjust sweetness. Refrigerate for minimum 2 hours.

4. 4

   Make the puri dough: Combine wheat flour, oil and salt. Mix oil into flour with fingertips. Add water gradually and knead for 5 minutes into a medium-firm dough — softer than chapati, firmer than bread dough. Cover and rest 15 minutes.

5. 5

   Divide and roll the puri: Divide the dough into 12 to 14 equal balls. Roll each on a lightly oiled surface into a round about 10 to 12 cm in diameter. They should be thicker than chapati — about 3 mm.

6. 6

   Heat the oil: Pour oil to 5 cm depth in a heavy kadai. Heat on medium-high. Test: a small piece of dough should rise within 2 seconds.

7. 7

   Fry the puri: Slide one puri into the hot oil. Press lightly in the centre with the back of a slotted spoon — it should puff within 5 seconds. Fry 30 seconds on the first side until light golden. Flip. Fry 30 seconds. Remove immediately — puri should be pale golden, not dark.

8. 8

   Drain and keep warm: Remove with a slotted spoon. Drain on paper towels. Fry all the puri in batches. Stack them loosely and cover with a cloth to keep warm.

9. 9

   Bring the cold shrikhand from the refrigerator: The shrikhand should be very cold — the temperature contrast between hot puri and cold shrikhand is the central pleasure of this combination.

10. 10

    Serve together: Place the cold shrikhand in a serving bowl garnished with sliced pistachio. Serve the hot puri on a plate alongside. Eat by breaking a piece of puri and scooping a small amount of cold shrikhand. The alternating sensations of hot and cold, crispy and creamy define this Gujarati festival experience.

11. 11

    Note: Shrikhand Puri is served at every major celebration in Gujarat — Akha Teej (the gold-buying festival), Diwali and family functions. The preparation of thick strained shrikhand takes time but the result is entirely different from commercially made shrikhand. In many Gujarati families, this meal is served specifically at the midday meal on Akha Teej day as a tradition passed through generations.