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Mango Shrikhand with Poori | Amrakhand

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Mango Shrikhand with Poori | Amrakhand

The Classic Combination of sweet curd with puffed puri

  • Suitable for vegetarian

Gudi Padwa Special Srikhand, Amrakhand with Puri.

  • 40 mins
  • Serves 4
  • Easy



Mango Shrikhand with Poori


Curd (दही) – 1 kg

Cardamom powder (ईलाइची) – 1 tsp 

Nutmeg powder (जैफल पाउडर) – ¼ tsp

Saffron (केसर) – a pinch 

Sugar, powdered (पिसी चीनी) – 250 gms

Mango pulp (आम की प्युरे) – 1 cup  

Pista chopped (पिस्ता) – handful

Almonds chopped (बादाम) – handful


For Poori 400 gms 

Whole Wheat Flour (आटा) – 1½ cups/200 gms

Cardamom powder (ईलाइची पाउडर) – ½ tsp

Fennel powder (सौंफ पाउडर) – 1 tsp

Saffron, soaked (केसर) – a pinch

Semolina (सूजी) – 2 tbsp

Salt (नमक) – a pinch 

Oil (तेल) – a dash

Water (पानी) – ¾ cup/175 ml approx

Oil (तेल) – for frying


Note  – 

Chakka is hung curd made with hanging curd made with full cream milk.

1lt full fat curd after hanging overnight will give approx 250 gms thick curd



For Mango Srikhand

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.


For Puri

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.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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