This is a richly flavoured dessert to try out
For those who love simple sweet treats, strawberry desserts are the way to go.
Desserts are typically enjoyed after the main course, however, a sweet craving can come at any time of the day.
They are a very important aspect of Desi culture. Their incredible taste and textures have seen them become very popular all over the world.
Strawberries are in season during the spring and summer.
As many countries go into these seasons, there is plenty of opportunities to incorporate strawberries into dishes.
When it comes to Indian desserts, there are many classics like kulfi and kheer.
Because they are versatile, different ingredients can be used, including strawberries.
Some of these recipes take more time than others so it is advised to prepare some of the steps in advance.
Here are five strawberry desserts to make at home.
Strawberry Rose Kulfi
This is a richly flavoured dessert to try out, especially on a summer day.
This strawberry-flavoured kulfi is very creamy with a lovely pale pink colour. The chopped pistachios make it even more appealing.
Despite the sweetness, the strawberry rose flavour adds a slightly sharp taste to prevent the sweetness from becoming too overpowering.
- 750ml whole milk
- 2 cups granulated sugar
- 1 packet powdered dried milk
- A pinch of salt
- 2 tbsp rice flour dissolved in 2 tbsp cold water
- 340g heavy cream
For the Strawberry Rose Purée
- 450g strawberries, washed and chopped
- A pinch of salt
- 1 tsp rose water
For the Garnish
- 10 Strawberries, cut into small cubes
- 1½ tbsp sugar
- Pistachios, chopped
- In a heavy bottom saucepan, combine the milk, dried milk, sugar and salt and stir frequently until it just comes to a boil.
- Reduce the heat and simmer until the mixture has reduced by half, stirring regularly.
- Once it has reduced, whisk in the rice flour mix and bring to a boil. Strain in a bowl and set aside to cool.
- Make the purée by tossing the strawberries and salt in a pan and cook until the juices start to extract. Mash the strawberries as they cook and add the rose water.
- When it comes to a boil, reduce the heat and simmer for 10 minutes. Blend the strawberries before straining through a fine-mesh sieve. Set aside to cool.
- Once both mixtures have cooled completely, measure 340g of the milk mixture into a bowl and whisk in the strawberry purée.
- In a separate bowl, whip the heavy cream until it thickens but not holding peaks. Fold the whipped cream into the kulfi mixture.
- Pour into moulds and freeze for at least six hours.
- Mix the strawberries and the sugar together and allow them to macerate for two hours.
- Once the kulfis have fully set, dip the moulds into warm water before flipping them onto a plate.
- Top with the macerated strawberries and chopped pistachios.
This recipe was inspired by Pastry Chef.
Strawberry & Orange Falooda
This strawberry and orange flavoured falooda is a modern twist on the classic falooda.
The normal ingredients of thin vermicelli, chia seeds and ice cream are intertwined with strawberry syrup and orange jelly.
It is a delicious combination as the sweetness of the strawberry syrup and ice cream contrasts with the subtle tanginess of the orange jelly and fresh orange segments.
The ingredients come together to make a luscious and pleasant dessert.
- 3 cups milk
- 1 tbsp sugar
- ½ cup vermicelli
- 4 tsp chia seeds
- 1 Orange, peeled and cut into slices/segments
- 4 Scoops vanilla/strawberry ice cream
- Mint leaves, to garnish
For the Orange Jelly
- 85g orange flavoured gelatin powder
- ¾ cup boiling water
- ½ cup cold water
- A few ice cubes
For Strawberry Syrup
- 225g strawberries, chopped
- 2 tbsp sugar
- To make the orange jelly, dissolve gelatin powder in boiling water. Add ice to cold water, then add it to the gelatin mix. Stir well until slightly thickened.
- Remove any unmelted ice and cover the bowl with cling film. Place in the fridge and leave to cool for 30 minutes or until firm. Once done, cut into one-inch cubes.
- Cook the vermicelli in water until they are al-dente. Drain and set aside in cold water.
- In a saucepan, cook the strawberries with sugar for a few minutes. They will break down and form a syrup. Once done, transfer to a jar and leave to cool.
- Soak the chia seeds in one cup of water for 10 minutes until they become soft. Drain and set aside.
- Cook the vermicelli in one cup of milk and one tablespoon of sugar until the milk has absorbed and the vermicelli is soft. Remove from the heat and set aside.
- To assemble, add a tablespoon of the chia seeds to the bottom of a serving glass. Place a few cubes of jelly along with two tablespoons of vermicelli and two tablespoons of strawberry syrup.
- Gently pour half a cup of milk into the glass. Top with one scoop of ice cream. Drizzle with more strawberry syrup and place fresh orange segments.
- Repeat the assembling process for all servings.
- Garnish with fresh mint leaves and serve immediately.
This recipe was inspired by Happy and Harried.
This kheer recipe is a tasty strawberry dessert that can be eaten either warm or cold. But on a summer day, it really hits the spot when cold.
Cold milk is reduced until it is creamy while chunks of strawberry and subtle flavours of rose elevate the dessert.
The inclusion of mixed nuts adds more texture to this simple dish.
- 3 cups milk
- 1/3 cup flattened rice
- 10 Almonds, chopped
- 10 Pistachios, chopped
- ¼ cup condensed milk
- A pinch of cardamom powder
- 2 cups strawberries, chopped
- 1 tsp sugar
- 2 tbsp rose syrup
- In a saucepan, bring the milk to a boil then add the rice and chopped nuts. Mix well then reduce the flame to low.
- Add the condensed milk, cardamom powder and mix well.
- Allow the milk to simmer until the rice is cooked through, stirring constantly.
- When a milk layer forms on top, remove it and add it back to the milk.
- Remove from the heat and let it cool until it reaches room temperature.
- Meanwhile, add a cup and three-quarters of the strawberries to a pan and cook on a medium flame. Add the sugar.
- When the strawberry juices start to extract, add the rose syrup and mix well.
- Cook until the strawberries have softened but not mushy. Remove from the heat and allow it to cool to room temperature.
- Once both mixtures have reached room temperature, combine them together. Mix well then refrigerate until cold. (If you prefer warm kheer, serve after mixing together).
- Garnish with chopped nuts and the remaining strawberries and serve.
This recipe was inspired by Revi’s Foodography.
Strawberry peda is a twist on the popular Indian sweet, including the addition of fresh strawberries.
This strawberry dessert is smooth, with a slight chewiness and nuttiness.
The strawberries add a lot of juiciness and moistness as well as a luscious pink colour.
- 200g strawberries, chopped
- 1½ tbsp sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
For the Pedas
- 2 tbsp ghee
- ½ cup warm milk
- 1 cup milk powder
- ½ cup almond powder
- 2 tbsp semolina, roasted
- 3 tbsp sugar
- 2 tbsp desiccated coconut (optional)
- Place the strawberries, sugar, cornstarch and lemon juice into a saucepan.
- Cook for five minutes or until the strawberries soften and the mixture thickens. Once done, remove from the heat and set aside.
- In another pan, heat the ghee. Once the ghee melts, turn off the heat and add the warm milk. Mix together and add the milk powder, almond powder, semolina and optionally, coconut.
- Turn on the heat and cook to thicken for about three minutes. Add the sugar and cook until it thickens again.
- Add the strawberry mixture and mix together.
- Once it has thickened enough, transfer it to a greased plate and allow it to cool for 30 minutes.
- Grease your hands with ghee and divide the mixture into equal pieces. Roll into balls and flatten slightly.
- Make an indent in each peda with your thumb and add chopped pistachios.
- Let the pedas air dry for up to two hours, then serve.
This recipe was adapted from Spices n Flavours.
Sandesh is a Bengali dessert that is made with curdled milk and sugar.
This particular recipe is made with strawberries and formed into bite-sized pieces.
It is topped with fresh strawberry and best served chilled. The bite-sized pieces make strawberry dessert ideal for dinner parties.
- 1-litre full cream milk
- 150g strawberries
- 1 Lemon, juiced
- 4 tbsp water
- In a large pan, boil the milk. When it comes to the boil, remove from the heat and add the lemon juice.
- Gently stir until it curdles. Set aside while you cut the strawberries. Keep some of the strawberries aside for garnishing.
- Pour the curdled milk through a muslin cloth until the liquid is drained.
- Place the strawberries into a pan with sugar and water. Cook over a low heat, stirring occasionally until it becomes a puree.
- Once it thickens, remove from the heat and set aside to cool.
- Remove the curd from the cloth and place it into a bowl.
- Knead the curd with your palm until your hand begins to feel oily. Fold in the strawberry curd and mix.
- Cover the bowl with a wet cloth and refrigerate for an hour.
- Remove from the fridge and form the curd into small balls. Garnish each ball with a piece of strawberry.
- Refrigerate until you are ready to serve.
This recipe was inspired by Hari Ghotra.
Using these recipes to make one of these strawberry desserts will result in a satisfying end to the meal.
They are sweet but have a subtle sharpness so it does not become too overpowering.
So what are you waiting for, try out one of these desserts and enjoy the results.