Herbed Hung Curd Ball

Tie the curd in a muslin cloth and hang it for at least 24 hours until the excess whey drains, leaving a thick, creamy hung curd.

Heat 1 tsp oil in a pan over medium heat, add the finely chopped garlic and sauté for a few seconds until fragrant.

Add the spring onion whites, salt, and 1–2 tsp chilli flakes; sauté until the vegetables are softened and the mixture is well cooked, then remove from heat and let it cool completely.

Transfer the hung curd to a bowl, add the cooled sautéed mixture and mix thoroughly until evenly incorporated.

In a separate bowl, combine the chopped spring onion greens, 1 tbsp oregano, 1 tbsp chilli flakes, and 2 tbsp mixed white and black sesame seeds; stir to create a uniform coating mixture.

Shape the curd mixture into balls (about the size of a walnut) and roll each ball in the herb‑sesame coating, pressing gently so the coating adheres.

Drizzle honey over the tops of the coated balls and serve immediately with crackers or fresh vegetables.