Shrikhand and Pooris

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

* Per serving · 4 servings · Values may vary.