Srikhand poori or Mango Shrikhand with poori is perhaps the most celebrated dish, like aamras poori from highlands of Maharashtra. Just like our very own Luchi with Payesh, a Bong’s all occasion beloved breakfast. The more refined and elite luchi takes a rustic route once it leaves the borders of Bengal. But those bunch of perfectly spherical puffed up luchi or poori remains an universal favourite. No second question on that. Poori pairs well with just everything, from Bengali Kosha Mangsho / mutton curry to plain old dum aloo or simple potato curry, it takes every flavours in its stride with elan.
Shrikhand poori is another such regional goodness that comes into my life quite late, and become my new favourite, thanks to my three year old kid who developed a liking for this fabulous combo. The regular shrikhand takes golden sunshine color in summers, owing to the world famous sun kissed Ratnagiri Alphonso. Those sunshiny alphonsos are also ideal for making numerous mango desserts and need no conviction that they taste divine and heavenly.
What is shrikhand?
Shrikhand looks like a flavoured yogurt but the technique is different and so does the recipe, hence it is generally classified as dessert. The fresh thick set curd (I use homemade curd only) is first drained off all its liquid or whey and then tied in a muslin or cheesecloth, hung overnight, so that all the remaining water drips out of it gradually and next morning you will get thick yogurt without any moisture. It is then mixed with juicy pulpy mangoes, flavoured with cardamom powder, saffron and garnished with sliced pistachios and chironji seeds, also known as Cuddappah almonds because of their almond scented seeds., and the seeds is known for many health benefits. Shrikhand when made with mangoes are known as Amrakhand, else known as plain shrikhand which is usually flavoured with pistachios and almonds.
The one food that pairs extremely well with shrikhand is poori and it is a staple summer breakfast or brunch in many Maharashtrian homes. The deep fried goodness is obviously the favored choice. But here I will talk about this particular Poori, which is keto friendly.
Having regular intake of fried foods is certainly not good for anyone, whether you follow a regular or a particular diet regime. Using healthy flour for deep fried foods also does not make it quite healthy. Period.
But once in a while we all love to indulge in deep fried foods, so for such occasions, these low carb or keto friendly flour comes into play.
What are Keto Pooris?
I was given a sample of low carb flour (check my Instagram feed for the brand name) and was asked to test it with the regular Indian bread. With roti, results were far better. With poori, the deep fried puffed up bread, the results were really good. For rotis I will continue use my regular wheat flour and I do not want to change it to something like this keto friendly, primarily because of the taste factor. If you have a kid at home, you will know how they out rightly rejects such adventurous attempts.
But with poori, it is different story. Just as I told you before, nothing beats the goodness (unhealthy) of deep fried foods. Keto pooris were an instant hit. They were puffy, fluffy, light, crispy, soak less oil and more importantly they were light on stomach too. You wont feel the heaviness and wont get the acidity after having those keto pooris. Whether you are on ketogenic diet or not, it is always better to use cold pressed sunflower or peanut oil for deep frying, as their smoking point is quite high.
The flour that I have used is not exactly a keto flour, because it contains wheat flour, hence keto friendly as the net carb content of the flour is beautifully balanced by groundnuts, sunflower seeds, flax seeds, almond flour, melon and pumpkin seed. Thus making it low carb flour.
- Mango pulp or puree , freshly extracted : ¾ cup
- Curd / yogurt plain , homemade : 3 cups approx or 400 gm
- Saffron : a large pinch
- Cardamom powder : 1tsp
- Sugar as required as per the sweetness of the mangoes.
- Ghee : 1 tbsp
- Salt : a pinch
- Warm water as required for kneading
- Sunflower / peanut oil for deep frying
- My homemade curd is very thick set and creamy. So the yield is very good. Very less water drains out of it. Use only thick set curd for the recipe.
- Line a bowl with muslin cloth and pour the curd into it. Do not squeeze.
- Tied it gently and hung it overnight or for 3-4 hours.
- The water will drained out slowly and you will get thick creamy curd called CHAKKA.
- Next pour the hung curd on a wide bowl, add the mango puree , cardamom or nutmeg powder, powdered sugar if you are using and whisk it very well with the help of a balloon whisk.
- Please Note - I do not use a blender for the recipe but you can.
- Also - Mangoes that I have used here were very sweet and juicy. So I have not added any sugar.
- Add a pinch of saffron and garnish with chopped pistachios if you desire so.
- To the flour, add salt and rub the ghee till it looks like a bread crumb.
- Knead the dough by pouring warm water gradually and little at a time to make soft and pliable dough.
- Cover and keep the dough for 20 minutes.
- Heat enough oil for deep frying in a kadhai.
- Pinch out small balls from the dough.
- Grease the work surface and rolling pin slightly .
- Roll out small disc (around 3 inch) and once the oil is hot enough, slide the disc gently into the hot oil.
- Use a slotted spoon and fry the pooris on medium heat til lthey are puffed up beautifully.
- Slot them out on kitchen towel.
- Repeat the process with the rest of the dough.
- Serve these keto friendly poori with mango shrikhand
What kind of mangoes are best for the recipe?
I prefer Alphonso and Kesar for the recipe. But Himsagar and Dushheri will also go with this. Only pointer to keep it in mind that use sweet mangoes, so you can make this amrakhand or mango shrikhand totally SUGAR FREE.
Can I make shrikhand with readymade yogurt or greek yogurt?
Yes you can. But most of the readymade branded yogurt adds gelatin to set their curd.
Healthy choices are always better, so I would prefer to do this with homemade curd anyday.
Can I use canned mango pulp for this recipe?
Yes you can. Good quality canned mangoes also goes well this recipe. But you have to keep it in mind also that canned mangoes other than the mango pulp contains permitted additives, preservatives and other colorants.
So before the last few of the mangoes bid adieu for the season, make this guilt free shrikhand-poori and indulge in the simple pleasures of life.