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.
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.