The scorching heat of the Indian summer also brings us the juicy mangoes, which make the hot season somewhat bearable. And irrespective of the weather, there is no dearth of festivities around the country.
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To help us prepare the perfect seasonal feast, or to simply indulge at home, chef Kunal Kapur took to Instagram on May 8 and shared his signature recipe for mango shrikhand with puri.
“Hot puris with cold mango shrikhand is one of those combinations I can never get tired of,” he wrote in the caption. “Thick creamy shrikhand made with fresh mangoes, hung curd, and a hint of cardamom paired with soft fluffy puris just hits differently in summer. It’s sweet, comforting, slightly indulgent, and honestly, the kind of meal that makes you slow down and enjoy every bite. Simple ingredients, big comfort, and the easiest way to make mango season feel extra special.”
The detailed recipe is as follows.
Ingredients
For mango shrikhand:
- Curd – 350 g
- Cardamom powder – 1 tsp
- Nutmeg powder – ¼ tsp
- Saffron – a pinch
- Sugar, powdered – 250 g
- Mango pulp – 1 cup
- Pistachios, chopped – handful
- Almonds chopped – handful
For puri:
- Whole wheat flour – 1½ cups / 200 g
- Cardamom powder – ½ tsp
- Fennel powder – 1 tsp
- Saffron, soaked – a pinch
- Semolina – 2 tbsp
- Salt – a pinch
- Oil – a dash
- Water – ¾ cup / 175 ml approx
- Oil – for frying
Method for preparation
For mango shrikhand:
- Leave the yoghurt 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 two to three minutes 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. The best is Alfonso or Hapus mango puree, but you may use any sweet mango that you have.
- Add chopped pistachios and almonds to it and mix them. Refrigerate it to cool completely before serving.
For puri:
- In a mixing bowl, 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-sized 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 puris with mango shrikhand.
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This article is for informational purposes only.
