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ROSE AND SAFFRON BAKED YOGHURT WITH COCONUT CARDAMOM GRANOLA - Foodhall India

ROSE AND SAFFRON BAKED YOGHURT WITH COCONUT CARDAMOM GRANOLA

INGREDIENTS :

  • Hung curd, 2 cups
  • Condensed milk, 1 cup
  • Cream, 1 cup
  • Cardamom powder, ¼ tsp
  • Rose water, ½ tsp
  • Saffron infused milk, 2 tbsp (optional)
  • Ghee, 1 tsp
  • Raw buckwheat groats, 2 cups
  • Unsweetened flaked coconut, 2 cups
  • Ground cardamom, 2 tsp
  • Salt, 1/4 teaspoon
  • Honey, 1/4 cup
  • Coconut oil, 2 tbsp, melted
  • Coconut sugar, 2 tbsp (optional)
  • Vanilla extract, 1 tsp (optional)

METHOD :

  1. In a large bowl, combine the hung curd, condensed milk and cream until smooth and well combined.
  2. Add ¼ tsp cardamom powder and 2 tbsp saffron milk, mix well.
  3. Pour the mixture into small bowls greased with ghee/butter.
  4. Cover with an aluminium foil. Pour some water in a baking tray and place the bowls in the tray. Put the tray in the preheated oven (at 180 degrees) and bake for eight to ten minutes.
  5. Remove from oven and cool down to room temperature. Refrigerate for twenty to twenty five minutes.
  6. To make the buckwheat granola, combine all the dry ingredients in a bowl.
  7. Combine the honey, coconut oil and vanilla extract in another bowl. Add wet ingredients to dry mix and toss to incorporate.
  8. Spread the mixture evenly on a large baking sheet and bake for 20 minutes, or until golden brown.
  9. Let cool completely before storing in an airtight container at room temperature.
  10. Serve the baked yoghurt with the granola and fresh fruits/berries.

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