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