Maharashtrian Special Shrikhand Puri Thali

Name: Maharashtrian Special Shrikhand Puri Thali
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Wheat flour; 2 tablespoons Semolina; 2 tablespoons Oil; Salt to taste; Oil for frying; 500 gm curd; 500 grams Sugar; Cardamom powder; Saffron soaked in milk; 1/4 cup Fresh cream; Charoli, dried fruits as per taste; 600 gm Chhena; 200 gram Refined Flour; 50 gram Semolina; 100 gram Khoya; 1 tbsp Green Cardamom; 1 litre Sugar Syrup; Ghee or Oil (for frying); 1 cup Peanut powder; 3/4 cup sugar; 1/2 cup milk; 1/4 tsp cardamom powder; 3 Boiled potatoes; 1 Large onion; 1 tsp Garlic ginger paste; 1/2 cup Finely chopped coriander; 1 tsp Turmeric; 1 tsp each cumin and coriander powder; 1.5 tsp Red chilli powder; Salt to taste

Shital Muranjan @shitals_delicacies

#CA2025
This Maharashtrian Special Shrikhand Puri Thali contsins Shrikhand, Puri, Puranpoli, Potato Sabji, Peanut Burfi, Gulabjamun, Paneer Jalebee, Dryfruits ladoo, coconut chutney, Mango pickle, cucumber salad, Aluwadi, dal-rice ghee

Shital Muranjan @shitals_delicacies

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Ingredients

1 hr

4 servings

To make puri
2 cupsWheat flour
2 tablespoonsSemolina
2 tablespoonsOil
Salt to taste
Oil for frying
To make Shrikhand
500 gmcurd
500 gramsSugar
Cardamom powder
Saffron soaked in milk
1/4 cupFresh cream
Charoli, dried fruits as per taste
For Paneer jalebi
600 gmChhena
200 gramRefined Flour
50 gramSemolina
100 gramKhoya
1 tbspGreen Cardamom
1 litreSugar Syrup
Ghee or Oil (for frying)
For Penut Burfi :-
1 cupPeanut powder
3/4 cupsugar
1/2 cupmilk
1/4 tspcardamom powder
For potato sabji :-
3Boiled potatoes
1Large onion
1 tspGarlic ginger paste
1/2 cupFinely chopped coriander
1 tspTurmeric
1 tspeach cumin and coriander powder
1.5 tspRed chilli powder
Salt to taste
as neededOil

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Steps

1 hr

1

To make puri: First, add semolina, sugar and salt to the wheat flour. Mix hot oil in it and knead a thick dough of puri using a little water. Keep the dough ball aside for 10 minutes, covered. The puris will puff up nicely when the dough is kneaded. Make equal balls of the puri dough. Take each ball and roll it into a puri shape. Heat oil in a pan and fry until nicely in golden color. Hot Puri is ready.
2

To make Shrikhand: Tie the curd tightly in a muslin cloth and hang it on a hook. After 4-5 hours, a thick curd will form.Take this prepared chakka in a bowl and add sugar, cardamom, saffron soaked in milk and a quarter cup of fresh cream. Beat it with a beater for a minute. Do not over beat it. Shrikhand is ready. Garnish it with charoli and dry fruits.
3

To make potato sabji: Saute onion, tomato, garlic, ginger in hot oil. Add coriander, turmeric, red chili powder, coriander powder and cumin seeds to it and grind it into a fine paste. Heat oil in a pan. Add curry leaves and prepared gravy and saute well. Add boiled chopped potatoes and salt. Mix well. Serve hot with puri.
4

Mix all the ingredients and make a thick batter. Use water if needed. Beat the batter well with a whisk till it turns smooth. Heat ghee or oil for frying. Put the batter in the sauce bottle and make jalebi. Remove it from the oil and soak it in the warm sugar syrup and serve.
5

Dryfruits ladoo : click on the link for recipe. https://cookpad.wasmer.app/in/aur/23935690
6

Peanut Burfi :- Dry roast the peanuts and powder it. Add sugar to it. You can add milk. Transfer this to a thick bottom pan and mix it wellPlace the burfi mix on medium heat first, keep stirring, once it starts to thicken, reduce the heatas the mix leaves the pan add cardamom powder, mix it well. Turn off the heatTransfer it onto a greased platePat it so that the mix spreads evenly.Cut it to desired shape and size
7

Aluwadi
8

Maharashtrian Special Shrikhand Puri Thali

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Cooksnaps

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Shital Muranjan @shitals_delicacies

on July 20, 2025 10:16

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