Betel Leaf, Cape Gooseberry and Coconut Flavoured Yogurt

Betel Leaf, Cape Gooseberry and Coconut Flavoured Yoghurt

This cooling yoghurt is simply apt for these scorching summers, it is flavoured with betel leaf, cape gooseberry & coconut cream, sweetened with honey. With the mercury at a high, it makes perfect sense to tuck into food and drinks that can help you cool off.

As per betel leaf, our ancestors were indeed very thoughtful to have added this leaf as a part of the daily life. Betel leaf finds its place in all the functions and festivals here. It has to be there for engagement function, weddings, festivals and other auspicious occasions. In a wedding, even today, betel leaves are placed in the dining hall so that people can have a few after their meal.

Preparation Time: 15 minutes

Chilling Time: 25 minutes in the refrigerator.

If it has to be consumed frozen then the freezing time is- 06 hours/overnight in a freezer.

Serves: 4

Ingredients and Quantities Required for Betel Leaf, Cape Gooseberry and Coconut Flavoured Yoghurt:

Betel Leaves (Maghai Paan Leaves), washed and pureed -18 nos.

Cape gooseberry puree- ½ tbsp.

Coconut Cream- 75 ml.

Green Cardamom powder- 1/4^th tsp.

Fennel powder- 1/4^th tsp.

Honey, organic- 1/4^th tbsp.

Greek Yogurt- 250 ml

For the Garnish:

Cape gooseberry sliced and frozen- 01 tbsp.

Rose petals, dried and edible-01tsp.

Method:

In a Food Processor, whizz/blend the betel leaf puree, cape gooseberry puree and honey.

With the help of a spatula, stir lightly the ingredients which have been blended along with green cardamom powder and fennel powder into the coconut cream and yoghurt.

Transfer into serving bowls and you are done.

Serve chilled/frozen, garnished with sliced and frozen cape gooseberry and dried and edible rose petals. 

Chef Tips:

You may add gulkand if desired.

The post Betel Leaf, Cape Gooseberry and Coconut Flavoured Yogurt appeared first on Stay in Gurgaon.