Mango Shrikhand & Poori मज़ेदार आम श्रीखंड पूरी के साथ Amrakhand Puri Aamras

A match made in culinary heaven! Agree? Aam Shrikhand or Amrakhand trends big time in Mango season. So when are you trying it? :)

Prep Time: 15-20 minutes Cook Time: 10-15 minutes

Total Time 25-35 minutes

Servings: 2-4

Cuisine: Indian

For Mango Pulp

3 no. Mangoes (peeled & roughly chopped) आम

½ cup Sugar, चीनी

1 ½ tbsp Water, पानी

For Mango Shrikhand

600 gms Hung curd, टंगा हुआ दही

Prepared Mango Pulp, तयार किया हुआ आम का रस

For Dough

1 cup Whole wheat flour, गेहूं का आटा

Salt to taste, नमक स्वादअनुसार

1 tbsp Semolina, सूजी

A pinch of Powder sugar, चीनी

1 tsp Ghee, घी

Chilled Water as required, पानी

Other Ingredients

Oil for frying, तेल तलने के लिए

For Garnish

A pinch of cardamom powder, इलायची पाउडर

Mangoes, small cubes, आम

Pistachios (blanched & sliver) पिस्ता

Almonds, sliver, बादाम

fresh Mint sprig, पुदीना पत्ता

For Mango Pulp

In a pan, add mangoes, sugar, water and cook for 5-6 minutes on medium flames until cooked well.
Turn off the flames and grind it smoothly with the help of a hand blender.
Cook it for 2-3 minutes on low to medium flames until thickens.
Transfer it to a bowl and keep it aside in the refrigerator to chill for 30-35 minutes.
Keep it aside for further use.

For Mango Shrikhand

In a bowl, add hung curd and whisk it well until smooth.
Add prepared mango pulp and give it a good mix.
Transfer it to a serving bowl, garnish it with a pinch of cardamom powder, mangoes, pistachios, almonds and fresh mint sprig.
Serve chilled.

For Dough

In a parat, add wheat flour, salt to taste, semolina, a pinch of powdered sugar, ghee and mix it well.
Add chilled water and knead it into a semi soft dough, cover it with the muslin cloth and keep it aside for further use.
Take a small lemon size ball and roll it.
Heat oil in a kadai, once it’s medium hot, add prepared puri and fry until golden in color.
Transfer it to an absorbent paper and keep it aside for further use..
Serve hot with prepared mango shrikhand.