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Creamy, melt-in-mouth Shrikhand with fluffy Puri - a soul-satisfying comfort food indulgence!

A creamy, luscious Indian dessert made from hung yogurt, sweetened with sugar and delicately flavored with saffron and cardamom. This Maharashtrian classic is a rich, no-cook treat perfect for celebrations.
Serving size: 1 serving
Prepare the hung curd (chakka). Line a large sieve with a clean muslin cloth or cheesecloth and place it over a deep bowl. Pour the yogurt into the cloth. Bring the edges of the cloth together, tie them into a bundle, and gently squeeze out some initial whey. Place the bundle in the sieve and refrigerate for 6 to 8 hours, or overnight, allowing all the whey to drain into the bowl below. You will be left with about 1.5 to 2 cups of thick, creamy hung curd.

Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Serving size: 1 serving



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Creamy, melt-in-mouth Shrikhand with fluffy Puri - a soul-satisfying comfort food indulgence!
This gujarati and maharashtrian dish is perfect for breakfast or lunch or snack. With 1512.6 calories and 10.79g of protein per serving, it's a nutritious choice for your meal plan.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside for 10-15 minutes to let the color and flavor infuse.
Transfer the thick hung curd to a mixing bowl. Add the powdered sugar and cardamom powder.
Using a wire whisk or a spatula, mix everything together until the sugar is fully dissolved and the mixture is completely smooth and creamy. Be careful not to overmix.
Pour the saffron-infused milk into the yogurt mixture and gently fold it in until well combined.
Cover the bowl and chill the Shrikhand in the refrigerator for at least 1-2 hours. This helps the flavors to meld and deepens the taste.
Once chilled, transfer the Shrikhand to serving bowls. Garnish with finely chopped pistachios and almonds before serving.
Prepare the Dough
Knead and Rest the Dough
Shape and Roll the Puris
Fry the Puris
Drain and Serve