STRAWBERRY SHEERA. 

Sheera or Halwa, you might think that it is not your thing or it is not that cool looking dessert, right?
Well, Strawberry sooji sheera is an attempt to give a modern makeover of the traditional dessert. Traditionally people used to make sheera during spiritual occasion or festival but nowadays they are considered bit old fashioned.

Adding berries is a great way to elevate the nutrition value of this dessert. Berries have the greatest antioxidant content per serving compared to any other food except spices. Which may help us reducing blood cholesterol, good for your skin, protect against cancer and lot more see how.

Make this recipe especially for yourself or for your loved ones.
Bon appetit!

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You can also try my MANGO KESARI (MANGO HALWA)

INGREDIENTS:

1 bowl fresh strawberries
1 cup semolina (Sooji)
3 tbsp ghee
2 cups of milk
Sugar- as needed
1/4 cup chopped almonds
1/4 cup chopped pistachios
1/4 cup chopped cashews
10-12 raisins
1 cup chopped strawberries

INSTRUCTIONS:

  1. Puree fresh strawberries and keep aside.
  2. In a pan, toast semolina (sooji) for 5-10 mins on low flame and keep aside.
  3. Add ghee, toasted semolina in a pan and mix well.
  4. Add milk, mix well and bring to boil.
  5. Add sugar and mix well.
  6. Add strawberry puree, mix well and cook till it leaves the side.
  7. Add chopped almonds, pistachios, cashews, raisins, chopped strawberries and mix well.
  8. Garnish with some more dry fruits, whole fresh strawberries and serve.
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NOTES:

  • You may use frozen strawberries or strawberry compote to this recipe .
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STRAWBERRY YOGHURT

Strawberry Yoghurt, an innovative twist to the plain humble yoghurt! With luscious strawberry, the outcome is so creamy that you’ll not realize that it’s a low-cal recipe.

INGREDIENTS:
1 cup hung low-fat curds (Dahi)
1/2 cup mashed strawberries
1 tsp sugar substitute /Sugar

INSTRUCTIONS:

  1. Combine all the ingredients in a deep bowl, mix well and refrigerate it for at least one hour.
  2. Serve chilled.
NOTES:
Mash the strawberries using a fork and not mixer to avoid the strawberries from releasing water and losing its flavour.
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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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