Guest Chef Deepa Shridhar, Anjore

This is just a slight take on yogurt and granola.

First, get a yogurt you really enjoy and add a fruit and herb that you really enjoy and will compliment each other well. I chose Fredricksburg Peaches and Green Gate Farms Basil.  A quick chiffonade of basil and diced peaches are added to a bowl with a little bit of jaggery, an Indian cane suger, and pecans that I got from Yegua Creek Farms are chopped , as well.

Add yogurt, mix well and put back 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.

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