Sheerkhand (Saffron over sweet yogurt) with pooris is a very delicious tangy dessert. It is a highly rated dessert by out elders. Simple and liked by all. We also deep freeze and use it as frozen yogurt for after meal sweet cravings. Making Sheerkhand popsicles is another way of serving. My son often reminds me of it when left out for a while. In our family Sheerkhand and pooris are normally served with Memoni Akni (Beef with Rice Dish).
Yogurt 2 kg
Sugar 1 cup (based on your taste)
Saffron 15 to 20 strands
White Flour (Maida) 2 cups
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Black Pepper 1 tsp
Put a malmal cloth in a strainer and empty out the yogurt in it.
Now tie a knot to drain out the excess water from yogurt for about 2 hours.
This is how it should be placed within a strainer. Keep some pot below strainer for the water.
After 2 hours untie the cloth.
In a mixing bowl put sugar and saffron.
Put in the drained yogurt and mix it well with a whisk.
Once the sheerkhand is ready pour it in a serving bowl, put plastic cling to air tight and then refrigerate.
Roll out the pooris with a rolling pin and deep fry them.
Once the sheerkhand is refrigerated for 4 to 5 hours and pooris are ready, its time to serve.