Aam Shrikhand

Ingredients

For Dough

• 2 cups Whole wheat flour
• ¼ cup Semolina
• Salt to taste
• 1 tbsp Oil
• Water as required
• 1 tsp Oil
• Oil for frying

For Aamras

• 2 large size Alphonso mangoes, cut into cube
• ⅓ cup Caster sugar
• For Shrikhand
• 600 gms Hung curd
• ⅓ cup Caster sugar
• 1 cup Prepared Amras
• 6-7 Saffron strands
• ¼ cup Alphonso mangoes, cut into cube

For Garnish

• Alphonso mangoes, cut into cube
• Saffron strands
• Pistachios, blanched, sliver
• Mint sprig

Process

For Dough

1. In a parat or a bowl add wheat flour, semolina powder, salt to taste, oil and water.
2. Knead it into smooth tight dough. Cover it with a muslin cloth and keep it aside for further use.

For Aamras

1. In a bowl, add mangoes and caster sugar.
2. Now, with the help of a hand blender, blend this mixture until smooth in texture.

For Mango Shrikhand

1. In a bowl or earthen pot, add hung curd and with the help of a whisk or spoon, whisk it nicely until smooth in texture.
2. Now, add caster sugar, prepared aamras, saffron strands, mangoes and mix it well.
3. Garnish it with mango cubes and almonds.

For Poori

1. Pinch a small lemon size ball and roll it into a round shape to slightly thick.
2. Heat oil in a kadai, once the oil is medium hot fry the puri
3. Press until the puri puffs up and splash oil to puff up fully.
4. Flip over and fry until it turns golden brown.
5. Remove on an absorbent paper.
6. Serve hot with prepared Aamras and mango shrikhand.