Pineapple Shrikhand with Granola

Ingredients: For Granola
               

2 cups rolled oats

¼ cup chopped walnuts

¼ cup unsweetened coconut flakes

¼ cup almonds

¼ cup pumpkin seeds

¼ cup brown sugar

¼ tsp cinnamon

½ cup dried cranberries

½ cup Coconut oil (can be replaced with Olive oil)

½ cup water

¼ cup honey

½ tsp salt

½ tsp vanilla extract

For Pineapple Shrikhand
       

2 cups hung curd/Greek yogurt

½ cup powdered sugar

1 cup pineapple puree (fresh or canned)

Saffron strands

Directions:

For Granola

1. Preheat oven to 300°F for 10 minutes.
2. Mix all the wet ingredients, i.e., water, oil, honey, vanilla essence, and salt, together and heat well. Don’t boil.
3. In another bowl, mix all the dry ingredients, i.e., oats, nuts, seeds, cranberries, brown sugar, coconut flakes, and cinnamon.
4. Pour wet ingredients over dry ingredients and mix everything well.
5. Spread this mixture on a lined baking tray and bake it at 300°F for about 30-35   minutes, gradually mixing in between.
6. Let it cool down completely. It will become crunchy.

For Pineapple Shrikhand

1. Whisk sugar and pineapple puree into hung curd or yogurt and refrigerate it to let it chill.
2. Toast saffron strands over a hot tawa. Crush them, soak them in lukewarm milk, and mix them in the yogurt mixture.

Assembly

 In a glass jar, place granola and pipe Shrikhand on it.

1. Top it up with fresh-cut pineapple and seeds.
2. Garnish it with some saffron and serve chilled.