Guest Chef Deepa Shridhar, Anjore

This is just a slight take on yogurt and granola.

Start with a yogurt of your choice and add a fruit and herb that will compliment each other well. This recipe uses fresh Fredricksburg peaches and basil.  A quick chiffonade of basil and diced peaches are added to a bowl with some jaggery (an Indian cane sugar) crumbles, and pecans from Yegua Creek Farms, finely chopped.

Mix well and store in the fridge.

Jaggery Crumbles

Preheat oven to 325 degrees F

2 c cake flour

1 cup ghee (room temperature)

5 T Jaggery sugar

1 t Salt

Mix all of the ingredients together well and pat down in a well buttered cake pan.

Add to the oven and bake for about 20-25 minutes. It should start to look golden, but not brown.

When cool, use a food processor or your hands to crumble your shortbread.

Divide your yogurt mixture into cups and top with crumbles.

Comments are closed.