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Mango Shrikhand

Ingredients

Shrikhand:
2 ½ cups full fat Greek yogurt
½ cup icing sugar
1 cup Supreme Mango Pulp
¼ tsp Supreme Green Cardamom Powder
2 tbsp supreme pistachios, ground to a powder
Pinch of saffron
Garnish:
¼ cup Supreme Pistachios, roughly chopped
Extra mango pulp to swirl on top

Puris:
1 ½ cup plain flour and extra for dusting and rolling
¾ cup Supreme Chapatti Flour
1 tsp baking powder
2 tbsp oil
½ tsp salt
¾ cup warm milk
Oil to deep fry

Method

Shrikhand:
Line a fine mesh sieve with muslin/cheesecloth or good quality kitchen paper then place a bowl under the sieve (make sure there is a few inches between the sieve and base of the bowl). Pour the yogurt into the cloth, cover the top with plastic wrap and refrigerate for 24 hours. Remove yogurt from the refrigerator and transfer into a mixing bowl along with mango pulp, icing sugar, green cardamom powder, saffron and ground pistachios. Whip well then transfer into a serving dish. Pour some mango pulp on top and using a spoon/cocktail stick make swirls to create a marble effect and garnish with chopped pistachios. Keep in the refrigerator until ready to serve.

Puris:
In a large mixing bowl add plain flour, chapati flour, baking powder, oil and salt. Slowly add enough warm milk to form a soft and smooth dough. Heat oil in a wide pan for deep frying. While the oil is heating, divide the dough into small/ medium balls, then roll them into circles using a rolling pin and flour. The circles should be thin and even throughout. Leave as circles or cut in quarters. Once the oil is hot, deep fry, press lightly and using a slotted spoon, carefully spoon over oil for the poori to puff up. Once the underside gets golden brown, flip to fry the other side. Remove from oil and leave the poori on a paper towel to drain any excess oil. Remember not to overcrowd the pan. Serve hot pooris with cool shrikhand.

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