Stuffed Strawberries Recipe With Grated Paneer
Fusion recipe with saffron, paneer cooked in condensed milk stuffed in fresh strawberries
Stuffed Strawberries Recipe With Grated Paneer is a fusion recipe that Indianised the stuffed strawberries from temperate World. Here the freshly homemade paneer is cooked in condensed milk with saffron, cooled and stuffed inside strawberries. This Stuffed Strawberries Recipe With Grated Paneer can be served as party appetizers or even as an evening snack. This can be made ahead of time and stays well in refrigerator for 2 days atleast. Select the freshest strawberries to enjoy this recipe.
If you like this recipe, try more recipes like
- Eggless Nutella Crepes With Strawberries Recipe
- Strawberry Compote Recipe (Coulis)
- Quick Strawberry Yogurt Smoothie Recipe
- Strawberry and Caramelised Onion Salad
You can save the strawberry pulp to include in salads or make other recipes based on strawberry.
You can choose chocolate sauce and chocolate cereals to garnish, like I did.
- 6 Strawberries
- 1/2 Cup Paneer (Homemade Cottage Cheese) , grated
- 4 Tablespoons Condensed Milk
- 1 pinch Saffron strands
Directions for Stuffed Strawberries Recipe With Grated Paneer
To begin making Stuffed Strawberries Recipe With Grated Paneer, have all the required ingredients handy. In a saucepan, add condensed milk and grated paneer together.
On a medium heat, cook them both by stirring continually without letting the paneer getting burnt.
Keep stirring and cook continually till the mixture gets all dried and leaves the bottom of the pan and begins to lump up. Mine took about 8 minutes to do this part.
Add in the saffron strands, mix well and remove the saucepan from heat. Allow to cool to room temperature. Meanwhile you can prep the strawberries as well, if not done already.
Wash and pat dry strawberries.
With a sharp knife, cut around the top of each strawberry and scoop out the pulp in the middle.
Cut off a small portion of the strawberry's sharp bottom, to help them to be in place.
Scoop the prepared stuffing once cooled completely, into each hollowed strawberry.
Decorate with a few saffron strands or with finely chopped strawberry pulp you scooped out earlier. Serve either chilled or enjoy as it is.