Indian Recipes

Rose and Pista Greek Yogurt Delight: A Fusion Dessert with Coconut Crunch

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Rose Greek Yogurt Dessert Recipe With Pista & Coconut

Indulge in the luxurious and aromatic flavors of this Rose Greek Yogurt Dessert, a delightful fusion treat that marries the rich creaminess of hung curd (Greek yogurt) with the delicate fragrance of rose water, complemented by the crunch of pistachios and the sweetness of toasted coconut. This dessert not only pleases the palate but also adds a touch of elegance to your dining table, making it perfect for special occasions or a refreshing end to any meal.

Ingredients

Ingredient Quantity
Hung Curd (Greek Yogurt) 2 cups
Fresh Cream 1/4 cup
Rose Water 2 tablespoons
Sugar (Powdered) 1/3 cup
Butter (Cubed & Frozen) 1/4 cup
All-Purpose Flour (Maida) 1/4 cup
Confectioners Sugar 1/4 cup
Pistachios (Coarsely Ground) 1/4 cup
Sugar (Powdered) 1 tablespoon
Dessicated Coconut 1/4 cup

Nutritional Information (Per Serving)

Nutrient Amount
Calories Approximately 300-350 kcal
Protein 8-10 g
Carbohydrates 30-35 g
Fats 15-20 g
Fiber 2-3 g
Sugar 15-20 g

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Servings: 4

Instructions

Step 1: Prepare the Pistachio Crumble

To create a delightful pistachio crumble, start by preheating your oven to 200 degrees Celsius (about 392 degrees Fahrenheit). In a mixing bowl, combine the all-purpose flour, powdered sugar, and coarsely ground pistachios until they are evenly mixed. Next, add the frozen cubes of butter into the flour mixture. Using your fingertips, rub the butter into the mixture until it reaches a sand-like texture, ensuring that the butter is well integrated.

Once the mixture is ready, line a baking tray with parchment paper and spread the crumble mixture evenly over the paper. Bake it in the preheated oven for about 7 to 10 minutes, or until it turns a light golden brown and becomes slightly crisp. Once baked, remove the tray from the oven and allow the crumble to cool completely.

Step 2: Toast the Coconut

While the crumble is cooling, prepare the toasted coconut. Heat a shallow frying pan over medium flame and add the dessicated coconut to the pan. Stir the coconut continuously to ensure it toasts evenly without burning. Keep an eye on it, and once it achieves a lovely golden-brown color, turn off the heat. Transfer the toasted coconut to a bowl and set it aside to cool. After it has cooled, mix in the tablespoon of powdered sugar and set aside for later.

Step 3: Make the Rose-Infused Greek Yogurt

In another mixing bowl, combine the hung curd (Greek yogurt), fresh cream, rose water, and the 1/3 cup of powdered sugar. Whisk the mixture until it is smooth and well combined. For the best flavor, refrigerate this rose-flavored yogurt for a minimum of 30 minutes, allowing the flavors to meld beautifully.

Step 4: Assemble the Dessert

To assemble your elegant Rose Greek Yogurt Dessert, take a dessert glass or bowl and spoon two tablespoons of the pistachio crumble into the bottom. Next, layer on two tablespoons of the chilled rose-infused yogurt, followed by two tablespoons of the toasted coconut. Repeat these layers until your glass is filled, finishing with a layer of toasted coconut and a sprinkle of coarsely ground pistachios on top for garnish.

Step 5: Chill and Serve

Once assembled, place the dessert in the refrigerator until you are ready to serve. This dessert can be made up to two days in advance, making it an excellent choice for entertaining. Serve the Rose Greek Yogurt Dessert With Pista & Coconut as a refreshing conclusion to a delightful meal, such as a Vegetable Sizzler with Potato Tikki, Mint Rice, and Corn and Spinach Sauce, or a flavorful Dragon Chicken Sizzler. The combination of flavors and textures in this dessert will surely impress your guests and leave them asking for seconds!

Enjoy your culinary journey with this exquisite Rose Greek Yogurt Dessert that blends tradition with a modern twist, making every spoonful a celebration of taste and elegance.

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