Herbed Hung Curd Balls

Hung Curd

1. 1

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

Filling

2. 2

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

   Kitchen notes · Added by ReelsMeals: Garlic becomes fragrant and lightly golden. Do not let the garlic burn; it should soften without browning.

3. 3

   Add the spring onion whites, salt, and chilli flakes; sauté until the onions are softened and the mixture is well cooked, about 3–4 minutes.

4. 4

   Remove the pan from the heat and let the sautéed mixture cool completely.

   Kitchen notes · Added by ReelsMeals: Mixture is no longer warm to the touch. Spread on a plate to speed cooling.

5. 5

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

   Kitchen notes · Added by ReelsMeals: Mixture is uniform in colour and texture. Fold gently to avoid overworking the curd.

Coating

6. 6

   In a separate bowl, combine the chopped spring onion greens, oregano, chilli flakes, and mixed sesame seeds; stir to distribute the herbs and seeds evenly.

   Kitchen notes · Added by ReelsMeals: Herbs and seeds are evenly distributed. Use your fingers to break up any clumps.

7. 7

   Shape the curd mixture into 6 equal balls (about 1‑inch diameter) and roll each ball in the herb‑sesame mixture, pressing gently so the coating adheres.

   Kitchen notes · Added by ReelsMeals: Balls are evenly coated and hold their shape. If mixture is too sticky, lightly wet your hands.

Serving

8. 8

   Drizzle honey over the coated balls and serve immediately with crackers or fresh vegetable sticks.

   Kitchen notes · Added by ReelsMeals: Honey drizzles evenly over the balls. Use a spoon to drizzle in a zigzag pattern.