Shrikhand Ice Cream Sandwiches | Pillowy ice cream, flavoured with saffron, cardamom & pistachios.. in between flaky, buttery puri
Mita Mistry - Indian

Shrikhand Ice Cream Sandwiches | Pillowy ice cream, flavoured with saffron, cardamom & pistachios.. in between flaky, buttery puri

Follow Mita Mistry on her brilliant food blog Saffron and Spice. 
Original recipe link here.
Summertime.. and it's almost like an Indian summer here.. which means ice cream is all I can think about..  Traditionally in Gujarat, shrikhand is eaten with puri, the combination of which.. is summertime for me.. the thick strained yoghurt, infused with saffron, nutmeg and cardamom, sweet with sugar and so cold from the fridge, topped with crushed pistachios, with the crisp, buttery, crumbly puri.. you know that moment of peace after the first bite of a delicious cold dessert on a hot summers day.. Yeah, that.. This recipe is a kind of shrikhand ice cream, made by whipping thick greek yoghurt with double cream with the saffron, cardamom and nutmeg to give a lightness to the consistency but keeping the flavours of a traditional shrikhand.. and no churning required.. You just have to pour the mixture into a tub and freeze.. before you sandwich a scoop in between a couple of crisp puris, of course.. x Ingredients:  For the Shrikhand Ice Cream -  150ml double cream  150g greek yoghurt  175g condensed milk  1/8 tsp crushed cardamom seeds  1/8 tsp grated nutmeg  A generous pinch of saffron  For the Puri - Makes 8  110g plain flour  110g semolina flour  1 1/2 tbsps melted ghee  Cold milk to bind (Whole or semi-skimmed should do it) Vegetable oil for frying  To serve -  40g crushed pistachios  40g flaked almonds Method: Whip the cream, condensed milk and yoghurt with the saffron, crushed cardamom and grated nutmeg until light and airy. Adding the yoghurt means that the mixture won't get as airy as whipped cream proper but try to get the mixture as light as you can. Once whipped, spoon the mixture into an airtight container and freeze overnight or for at least 6 hours. Now for the puri. Mix the flours with the ghee and add just enough milk to bind the dough. The consistency of the dough should be medium, not be too hard so that you can't roll out the puri easily, and not too soft that the puri get too thin when rolled with pressure.  Once the dough has formed, divide into 8 pieces and roll each piece into a ball. Roll out each puri to the thickness of 7mm and, using the end of a wooden spoon handle, press the handle tip into each puri so that you make a dent in the dough. Make 6 or 7 dents on each puri, which will stop the puri from puffing up when frying and gives the puri a close crumbly kind of texture which goes perfectly with sweet shrikhand.. Deep fry the puri, one at a time, on a low/medium heat so that the puri has time to cook all the way through, they should be a glorious light golden crisp when ready.. Drain onto kitchen towel and let them cool..  When ready to serve, put a fat scoop of the shrikhand ice cream in between a couple of the puris to make a sandwich, and sprinkle the crushed pistachios and flaked almonds over the ice cream.. Feel good at first crumbly bite.. 

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