Shrikhand and Pooris

Directions

1. 1
   Make the shrikhand: Line a large bowl with a double layer of cheesecloth.
2. 2
   Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle.
3. 3
   Then tie the bundle onto a wooden spoon.
4. 4
   Lay the spoon across the top of a pot so the bundle hangs in the pot; drain in the refrigerator overnight.
5. 5
   Empty the thickened yogurt into a bowl; whisk until very smooth.
6. 6
   Stir in 1/2 cup superfine sugar, the cardamom, nutmeg and saffron (if using).
7. 7
   Taste and add more sugar, if desired.
8. 8
   Shrikhand is supposed to be slightly tart.
9. 9
   If it's not, add some or all of the sour cream.
10. 10
    Stir most of the raisins and pistachios into the shrikhand; sprinkle the remainder on top.
11. 11
    Cover and chill for at least 1 hour.
12. 12
    Make the pooris: Mix the flour and salt in a large bowl.
13. 13
    Rub 1 tablespoon vegetable oil into the flour; make a well in the center and gradually pour in 2/3 cup water.
14. 14
    Mix with your hands until the dough forms a ball, then knead on a clean surface until smooth but still slightly tacky, about 5 minutes.
15. 15
    Cover with a damp cloth and let rest, 30 minutes.
16. 16
    Divide the dough in half; roll each portion into a 1/16-inch-thick round.
17. 17
    Cut out about 20 circles using a 2 1/2-inch round cookie cutter.
18. 18
    Heat 2 inches vegetable oil in a large saucepan until a deep-fry thermometer registers 350 degrees F. Line a colander with paper towels.
19. 19
    Fry the pooris in batches until golden brown, 1 minute per side.
20. 20
    Remove with a slotted spoon; drain in the colander.
21. 21
    Serve the hot pooris with the cold shrikhand.
22. 22
    Photograph by Charles Masters