STRAWBERRY RABDI

The taste of slow-cooked rabdi with lachchas of malai is heaven, and trust me nothing can beat the flavour of it. Addition of Strawberry to rabdi takes it a notch higher elating your spread on any occasion or parties or festivals.
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My sabji wala bhiya knows about  My strawberry love. He always says  Bhabhi This is the season’s last strawberries  & I always brought some.

I know I have already shared many recipes using strawberries but while they are available, I want to include them in my recipes as much as I can. If you love strawberries like me, then don’t forget to check out my recipe of STRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

ORANGE AND STRAWBERRY PUNCH

STRAWBERRY SPINACH SALAD

STRAWBERRY COULIS / SAUCE

STRAWBERRY SHRIKHAND

EGGLESS WHOLE WHEAT FLOUR STRAWBERRY CAKE

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After making this easy rabdi, I flavoured with fresh strawberry puree. I can’t tell you delicious it was! I just wanted to keep eating more. It was addictive.

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, jalebi or malpua. You can make a big batch, eat some on its own and freeze the remaining and use whenever you want to pair it with something.

INGREDIENTS:

1-litre milk
100 gms sugar
1/4th tsp cardamom powder
Few strands of saffron (soaked in milk)
8-10 strawberries, cored
Pistachio and almond shavings

INSTRUCTIONS:

  1. Take a heavy bottom pan and add milk to it. Bring the milk to a boil.
  2. Soak saffron in 2 tbsp milk and keep aside.
  3. Lower the heat to medium-low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
  4. Cook the milk for 1/2  hours, until it is reduced to a quarter.picsart_03-26-083578490719015517784.jpg
  5. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
    Pour the rabri in earthen pots for more flavour or else just transfer in a serving bowl.
  6. Either serve hot or chill in the refrigerator for a few hours before serving.
  7. For making Strawberry Rabdi Refrigerate rabdi for at least 2 hours.
  8. For the strawberry rabdi, puree strawberries with 1 tsp icing sugar in processor. Mix this puree in the rabdi mixture. Garnish with chopped strawberries, pistachio shavings and serve.picsart_03-26-083151664123069204708.jpgNOTES:
  • Tastes best when chilled and fruits have just been mixed.
  • Keep stirring the rabdi after every 10-12 minutes while cooking to make sure it doesn’t stick to the bottom of the pan.
  • You can adjust the amount of sugar according to your taste.
  • Other fruits like mango, kiwi and peach can also be added.

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STRAWBERRY SHRIKHAND

Shrikhand is served chilled as hung curd is the main ingredient or we can call it as a base ingredient. Usually, yoghurt is tied in a muslin cloth to drain out all the whey from it. After that sugar and flavourings can be added and mixed to the hung curd to make delicious shrikhand.

This strawberry shrikhand | Strawberry Yogurt Dessert is a fruity twist on a classic Indian dessert – Shrikhand. Instant Indian strawberry shrikhand is a great way to relish pretty candy-like strawberries.

Do try strawberry shrikhand, this is equally healthy and yum !!!!

INGREDIENTS:

1 Cup Hung Curd (Greek Yogurt)
1 Cup Strawberries (chopped)
3 tbsp castor sugar (depends on the sweetness of berries)
1/4th tsp cardamom powder

INSTRUCTIONS:

  1. Puree the chopped Strawberries with sugar using a mixer grinder.
    Pass the puree through a sieve and keep aside.picsart_02-04-097770705091092365151.jpg
  2. Take hung curd in a bowl and beat it with cardamom powder.
  3. I used an electric beater. But you can also use a balloon whisk or hand beater.
    Whisk till the curd turns smooth.
  4. Add strawberry puree and whisk again till everything well combine.
  5. Pour it in individual bowls or earthen pots (I used small glasses here).
  6. Refrigerate it for an hour.
  7. Serve chilled.
NOTES
  • I used 500-gram thick yoghurt here, which gave me 1 cup hung curd.
  • You may use store brought curd or homemade curd for making shrikhand.
  • Make sure your yoghurt is fresh. Never use sour yoghurt.
  • To make hung curd take a muslin cloth, spread the cloth on a sieve/ strainer, pour
  • the curd in the cloth. Now bring the ends of the cloth together and hand it on
  • support to drain the water from the curd.  It may take 3-4 hours for making shrikhand.

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ORANGE AND STRAWBERRY PUNCH

Fresh Strawberries are now almost gone from the market before they are gone Try this refreshing and healthy fruit punch which is as tasty as beautiful.
I am a big juice lover. I try new combinations in my juices every single time. This time its  2  of my favourites,  orange & strawberry. It really tastes awesome you will surely love it.
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INGREDIENTS:
5-6 strawberries chopped
8-10 mint leaves
1 tsp sugar (optional)
A small piece of ginger
1 cup fresh orange juice
3-4 ice cubes ( optional)
black salt a pinch
1tsp chia seeds.

INSTRUCTIONS:

  1. Take bender. Add strawberries, oranges juice, ginger black salt and blend till everything mixes thoroughly.picsart_03-08-023224537831751090913.jpg
  2.  Strain (if needed) crushed ice cubes. Blend for few more minutes
    Serve into a decorated glass with mint leaves & chia seeds  & enjoy the chilled & refreshing drink!

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STRAWBERRY SABUDANA KHEER /STRAWBERRY SAGO PEARLS PUDDING

Strawberry Sabudana Kheer | Strawberry Sago Pearls Pudding

Kheer is one of the most famous and loved desserts in India.
We generally make Sabudana kheer during the Navratri festival or during some of the fasting or vrat days. This is a popular Indian pudding that is made with tapioca pearls for religious fasting days.

Sabudana kheer gets a fruity twist by addition of a strawberry topping. The strawberry not only gives a beautiful colour but also an enhancement in taste.I simply loved this kheer and saved some for the next day too.

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The Sabudana kheer naturally thickness after cooling, so keep in mind the consistency you want in case you want to serve it cold.

If you are also planning to make some milk-based dessert, do give this recipe a try; I promise you won’t be disappointed.

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INGREDIENTS:

Sabudana (sago pearls) – 3/4 cup
Full fat milk – 1 litre
Sugar – 1/2 cup (or as per your taste)
Cardamom powder – 1/2 tsp
Strawberries chopped – 1 cup
Sugar 1tbsp
Slivered nuts (pistachio, almonds) – a few for garnishing
INSTRUCTIONS:

  1. Soak the Sabudana in about 3/4 cup of water for 3 to 4 hours.
  2. Bring the milk to a boil occasionally stirring in between. Simmer and let it reduce by 25%.
  3. Add in the soaked Sabudana and cook till the kheer turns thick. This may take about 15 minutes.
  4. Add cardamom powder and sugar. Cook for another 5 minutes on low heat.
  5. Take the kheer off the heat and let it come to room temperature.PicsArt_03-07-10.39.21.jpgFOR THE STRAWBERRY SAUCE :
  6. cook strawberries and sugar in a saucepan set over medium heat until the sugar melts completely.
  7. For serving, Take a glass of your choice to add 1 tsp strawberry sauce at the bottom
    pour kheer over it and top.again with strawberry sauce.

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STRAWBERRY SPINACH SALAD

This simple recipe is a celebration of summers bounty in the most amazing salad you will ever eat. Fresh crisp spinach salad is taken to another level with bursts of sweetness from fresh strawberry.

It is tossed in Lemon dressing and topped with crunchy walnuts and crumbled paneer.

The sweet taste of strawberry pairs perfectly with the tangy lemon dressing. I have used lemon dressing in this Strawberry Spinach Salad, but you can use a salad dressing of your choice.
You can use balsamic vinaigrette dressing too.

Perfect for everyone also for any time of the day. You can have this crunchy in your lunch.

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INGREDIENTS:

1 Cup chopped Spinach
1/2 Cup Sliced strawberries
1 tbsp chopped walnuts
¼ Cup paneer 1/ 2 tsp seasme seeds

LEMON & HONEY DRESSING:
1 Tbsp lemon juice
1 Tbsp Honey
1 Tbsp Extra virgin olive oil
Salt and pepper to taste

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INSTRUCTIONS:
  1. Whisk together Lemon juice, honey, extra virgin olive oil and salt and pepper.
  2. Toss the spinach leaves and strawberries with ¼ cup of dressing.
  3. Divide the spinach and berries amongst two plates and sprinkle each with 2 tablespoons Walnuts and 2 tablespoons Paneer Enjoy!
  4. I used a small fondant cutter to cut paneer and strawberries in a heart shape.
  5. Makes 2 small or One large salad.
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NOTES:

You can also use nuts of your choice, try Almonds in place of walnuts, also you can use a combination of almonds and walnuts too.

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MINI STRAWBERRY TARTS

I  love these mini fruit tarts because they’re SO easy to make. The recipe might have a few steps, but making them couldn’t be easier. And look how pretty they are, with all the cream & strawberries.
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I have used strawberries here but you can use fruits of your choice for making the fruit tarts. Also instead of a cream filling, you may use custard, cream cheese or ganache.
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They are easy to serve and look absolutely gorgeous on the plate.

Makes 8 tarts.

INGREDIENTS:
1 cup plain flour maida
1/4 cup salted butter – cold
a pinch baking powder
1 tbsp powdered sugar
2-3 tbsp ice cold water
Whipped cream 1/2 cup
Strawberry coulis 2tbsp

Strawberry coulis recipe here…STRAWBERRY COULIS / SAUCE

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INSTRUCTIONS:

  1. Cut the cold, solid butter into small pieces.
  2. add baking powder, sugar, and butter to the bowl.PicsArt_02-14-09.18.42.jpg
  3. Rub the butter into the flour with fingertips till it resembles bread crumbs. add 2-3 tbsp cold water.PicsArt_02-14-09.19.55.jpg
  4. Bind into a dough of rolling consistency. knead lightly.PicsArt_02-14-09.20.46.jpg
  5. Roll out large chapati of1/8″thickness. Cut out small circles with a biscuit cutter or a Katori, which is slightly bigger than the tart mould and fit them into tart tins.PicsArt_02-14-09.21.34.jpg
  6. prick with a fork bake blind for 8 minutes in the centre of a hot oven 200℃ till very lightly golden in colour.
  7. take out from oven .cool.

    ASSEMBLE:

  8. Fill cooled tart shells with whipped cream.
  9. Top with strawberry coulis and fresh strawberries.
  10. Serve after some time at room temperature or cold
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NOTES:

  • Wait until the moulds are completely cool before removing them.
  • prick the base of the tart with a fork so it doesn’t puff up .
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