For your Shrikhand/Yoghurt:

Since it’s summer, one night put 1/4TSP Buttermilk in your milk for it to form curd the next day.

1. Then take all your curd in a huge sieve kind vessel and tie it up with a cloth, keep another vessel below that for the excess water to seep in. Keep it overnight in the fridge.

2. You will have a smoother mixture.

2A : For Traditional Indian Shrikhand : Add castor sugar as per your sweetness. Roast your saffron with some milk, add powdered nuts and Elaichi powder into your mixture.

2B : For your Greek Fruit yoghurt style : Add fresh cut fruits like strawberry / mango / blueberry or even orange and mix it well with your curd mixture and add sugar. You can also use some compote or little juice for a better color.

3. If you want it smoother or thinner, add little milk and hand grind it. (note hand grind for barely seconds or else the mixture will be too thin)

For your puris:

We make only wheat ones. Tie the flour with some oil and then keep adding water gradually.

Make small circles and then deep fry it into the oil on medium flame.

By theglocaljournal

I love food , travel and decor . In the pursuit of capturing moments where the picture unfolds a story while the words talk to you .

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