Palak Thepla, Dahi and Gujarati Aam Chundo

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.

Ingredients

• 500 g Raw Mango (Grated, preferably Rajapuri variety)
• 500 g Sugar (Use granulated white sugar)
• 1.5 tsp Salt
• 1 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 2 tsp Roasted Cumin Powder (Freshly roasted and ground is best)

Instructions

1. 1

   Prepare the Mangoes

   • Wash the raw mangoes thoroughly and pat them completely dry with a clean cloth.
   • Peel the skin and grate the mango flesh using a medium-sized grater, discarding the seed.
   • Measure the grated mango to ensure you have approximately 500g (about 4 cups).
2. 2

   Macerate the Mango

   • In a large, non-reactive bowl (glass or stainless steel), combine the grated mango, sugar, salt, and turmeric powder.
   • Mix everything together very well until the mango is fully coated.
   • Cover the bowl and let it rest for 20-30 minutes. This process, called maceration, allows the sugar to draw out moisture from the mango, creating a syrup.
3. 3

   Cook the Chundo

   • Transfer the entire mixture to a heavy-bottomed pan or kadai.
   • Turn the heat to low and begin cooking. Stir continuously as the sugar melts completely and the mixture becomes liquid.
   • Do not increase the heat, as this can cause the sugar to caramelize and burn.
4. 4

   Thicken to One-String Consistency

   • Continue to cook on low heat, stirring every few minutes, for about 20-25 minutes.
   • The mixture will gradually thicken, become glossy, and the mango shreds will turn translucent.
   • To check for doneness, perform the one-string consistency test: take a small drop of the syrup on a spoon, let it cool for 15-20 seconds, then touch it between your thumb and index finger. When you gently pull them apart, a single, stable thread should form.
5. 5

   Add Finishing Spices

   • Once the one-string consistency is achieved, immediately turn off the heat.
   • Let the chundo cool in the pan for 5 minutes. This prevents the spices from burning.
   • Add the Kashmiri red chili powder and roasted cumin powder. Stir well to distribute them evenly.
6. 6

   Cool and Store

   • Allow the Aam Chundo to cool down completely at room temperature. It will thicken further as it cools.
   • Once fully cooled, transfer it to a completely dry and sterilized airtight glass jar.
   • Store at room temperature. It has a shelf life of up to one year if stored properly.