Shrikhand is also popularly known as the sweetened flavoured yoghurt. Shrikhand is an Indian sweet dish made of strained yoghurt and garnished with dry fruits such as cashews, kiss miss, pistachios and walnuts. 

INGREDIENTS

¾  Cups or 400 gms of Curd/Greek Yoghurt

1 pinch of Grated Nutmeg Powder

¼ Cup of Fine Sugar 

1 Pinch of Saffron Strands

¼ Tsp of Cardamom Powder

4 Crushed Pistachios to Garnish on Top

4 Crushed Cashew Nuts to Garnish on Top

¼ Tbsp of Warm Milk

 

DIRECTIONS FOR THE RECIPE

      *  Warm milk in a small bowl, add the saffron strands, stir and keep aside.

• Take the chilled greek yoghurt in a mixing bowl and add the fine sugar. 
• Whisk the mixture in a circular round motion until the sugar completely blends in with the yoghurt. The yoghurt consistency must be smooth and creamy.
• Now add the saffron-soaked milk, nutmeg powder and cardamom powder. Mix all together well.
• Cover the bowl with a lid and refrigerate for a couple of hours.  
• Serve the Shrikhand sweet by garnishing with crushed and chopped pistachios, cashews and any other nuts of your choice.

 

2. PURAN POLI

 

Puran Poli is one of the popular sweet foods in the Northern parts of India prepared especially during the Dussehra festive days. It is a sweet flatbread that is stuffed with filling made from husked split Bengal gram or chana dal along with jaggery. 

INGREDIENTS

FOR SWEET FILLING (PURAN MIXTURE)

½ Cup of Powdered Jaggery

½ Cup of Split Skinned Bengal Gram (Chana Dal)

1 ½ Cup of Water for Pressure Cooking Chana Dal

1 Tsp of Ghee

½ Tsp Dry Ginger Powder

½ Tsp Grounded Fennel Powder

¼ Tsp Grounded Nutmeg Powder

¼ Tsp Cardamom Powder

 

FOR OUTER COVERING (THE POLI) 

2 Tbsp of Ghee or Clarified Butter

¼ Tsp of Salt

Water as Required to Knead the Dough

Oil or Ghee as Needed to Roast the Puran Poli

¾ Cup of Whole Wheat Flour + ½ Cup of All Purpose Flour or (2 Cups of Whole Wheat Flour instead)

⅕ Tsp of Turmeric Powder

 

DIRECTIONS 

FOR PREPARING PURAN

• Rinse, wash and soak chana dal for about 30 minutes to an hour in water and drain water. 
• In a pressure cooker, boil the chana dal for about 5 whistles. Once the pressure settles down, strain the cooked dal.
• Heat ghee in a pan. Add the nutmeg powder, ginger powder, cardamom powder and fennel powder. 
• Stir on low heat at regular intervals.
• Switch off the flame once the Puran mixture becomes thick and dry.
• Keep aside until it cools down and then mash it well.

FOR PREPARING THE POLI DOUGH 

• In a mixing bowl, add the whole wheat flour, salt and all-purpose flour.
• Add a few teaspoons of water and ghee. Mix well and knead the dough by adding the required water until it becomes smooth.
• Cover the dough with a lid and keep aside for about 15 to 20 minutes.

FOR MAKING PURAN POLI

• Take a medium-sized ball of dough and make it round in shape. Roll it into a flatbread or chapati shape.
• Take a portion of the Puran mixture and place it in the centre of the rolled dough (chapati or flatbread).
• Join the centre to make the edges come together towards the centre to make it round-shaped. 
• Sprinkle some dough and start rolling the dough balls. 
• Make a medium-sized circle (Poli).
• Take a Tawa and heat it with a few drops of ghee. 
• Place the rolled Poli dough circle on the Tawa. 
• Turn over and cook both sides by adding a few drops of ghee until they turn a light golden brown colour.
• Serve the Puran Polis warm at room temperature with ghee, milk, curd or yoghurt.

Paal payasam is also known as South Indian rice kheer. Paal payasam is a must-serve sweet dish during South Indian festivals, weddings, other auspicious occasions and especially during the Navaratri festive days. The dish is made of rice, cooked in full-fat milk along with sugar which turns out to be tasty and delicious. South Indian rice kheer or paal payasam is creamy in texture and can be topped with saffron, and cardamom to add that extra flavoured taste.

INGREDIENTS

3 Cups of Full-Fat Milk

⅛ Cup of Basmati Rice (Long Grained) Soaked for 30 minutes and Drained

⅛ Cup of Warm Full-Fat Milk

A Pinch of Saffron (Kesar) Strands

⅓ Cup of Sugar

A Pinch of Cardamom/Elachi powder

DIRECTIONS

• Add the warm milk and saffron to a mixing bowl and keep aside.
• Heat the milk in a thick bottomed deep pan and add the rice grains. 
• Mix well and cook on a medium flame for about 6 to 7 minutes on a frequent stir.
• On a medium flame continue to cook for about 4 more minutes by mashing the rice a little.
•  Add the cardamom powder, sugar and saffron-milk mixture, mix well and cook for about 2 more minutes on a medium flame. 
• Serve the paal payasam/rice kheer warm or chilled.

 

4. KANDA BHAJI

Kanda Bhaji is a crispy deep fried Indian Street festive food that can be served with a hot cup of chai in the monsoon evenings and with green chutney. 

INGREDIENTS

1 ½ Cup of Thinly Sliced Onions

1 Cup of Besan or Bengal Gram Flour

1 Tbsp Coarsely Crushed Coriander Seeds

1 ½ Tsp of Finely Chopped Green Chillies

⅓ Tsp Turmeric Powder

¾ Tsp of Chilli Powder

A Pinch of Finely Chopped Coriander

Oil for Deep Frying

Salt to Taste

DIRECTIONS

• In a large bowl, mix all the ingredients along with 2 tbsp of water.
• Heat oil in a deep pan and drop the mixture into small quantities. 
• Deep fry the mixture until they turn into golden brown colour. 
• Place them on tissue paper to blot the extra oil and serve the Kanda bhaji warm.