Mango Shrikhand with Poori | Amrakhand

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Add yogurt to hang overnight to drain out water. You can hang overnight in a muslin cloth or in a very fine sieve. Make sure to keep the curd in the fridge. Once it becomes thick and almost like a cheese, pass it through a sieve to make it smooth.

To this thick curd add cardamom powder, nutmeg powder and soaked saffron. Best is to soak saffron in ¼ cup of warm water or milk and let the saffron release its colour and then use it.

In the curd add powdered sugar and whisk it for 2-3 mins to make the curd soft and fluffy. Once the sugar is completely dissolved and there is a shine on top of the curd add mango puree to it. Best is alfonso or hapus mango puree but you may use any sweet mango that you have.

Add chopped pista and almonds to it and mix it. Refrigerate it to cool completely before serving.

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In a container add whole wheat flour (atta), cardamom powder, saunf powder, suji, salt, oil and water to make a tight dough. Knead it well and then cover it with a damp cloth to rest for 10 mins.

After the resting time just divide the dough into equal size dough balls which can be the size of a golf ball. While making dough balls do not use dry flour. Drizzle some oil on the dough balls, some oil on the rolling pin and the counter. Now flatten out the dough balls into thin round discs. Slide them in hot oil to cook them. Press them gently with a frying spoon to puff them up. Turn it over and cook on the other side. Once evenly browned remove to an absorbent paper. Repeat with the remaining dough balls and serve hot pooris with mango srikhand.