SPICY PANEER CHEESE BALLS
Ingredients
Paneer (finely grated): 1 cup
Cream cheese (softened): 1/2 cup
Schezwan sauce: 2-3 tablespoons
Spring onions (finely chopped): 2 tablespoons
Green chilies (finely chopped): 1-2, adjust to taste
Black pepper (ground): 1/2 teaspoon
Garlic powder: 1/2 teaspoon
Salt: To taste
For the Coating:
Pecans (finely chopped): 1/4 cup
Dried cranberries (finely chopped): 1/4 cup
Fresh cilantro (finely chopped): 2 tablespoon
METHOD TO PREPARE
In a mixing bowl, combine the grated paneer, cream cheese, and schezwan sauce.
Add spring onions, green chilies, black pepper, garlic powder, and salt. Mix until well combined into a smooth, moldable mixture.
Scoop out portions of the mixture (about 1-2 tablespoons each) and roll them into smooth balls.
In a shallow dish, mix the chopped pecans, dried cranberries, and cilantro.
Roll each paneer cheese ball in the pecan-cranberry-cilantro mixture, pressing gently to ensure the coating sticks evenly.
Place the coated cheese balls on a tray and refrigerate for at least 30 minutes to firm up before serving.
